Quinoa Caprese Salad

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Well everyone it is summer and to me that means salads.  This evening my husband was working. This means I can make something to eat that he wouldn’t touch with a barge pole and quinoa is right on the top of the list.  I love to make it because it is such a complete food.  It has also been called a superfood.  High in protein, contains fibre phosphorous, magnesium, and iron.  Also is a source of calcium and considered to be gluten free. It is easy to make and I always think if it contains all those nutrients I don’t have to have anything else with it.  Which makes my meal so uncomplicated, quick and easy.  Noticing when I opened my refrigerator, I had tomatoes and buffalo mozeralla that I wanted to use up.  Caprese salad was my first thought, then I thought why not add the quinoa.  I was on my way.  Here is what I came up with.  Always remember I make more so I leftovers for the next day.

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Prepare your quinoa  according to package instructions and place into a bowl.  Allow to cool.  To be honest I omitted that step because I was hungry.  Didn’t matter to me if it was a bit warm.

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Chop your Roma tomatoes, mozzarella ball and basil leaves.

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Add your olive oil.

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Salt

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Pepper

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And your red wine vinegar.  When I got to this stage I decided to change it up.  I added balsamic vinegar instead.

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Next add your tomatoes, mozzarella ball and basil.  Gently toss it.

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Give it a taste to see if you need a little extra of something.

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Doesn’t that look yummy!

 

RECIPE

INGREDIENTS

3 cups Quinoa

1/4 – 1/2 cup Olive Oil

Salt and Pepper To Taste

Red Wine Vinegar To Taste

3 – 4 Roma Tomatoes, Chopped

1 Large Ball Buffalo Mozzarella Ball, Cubed

A Bunch Of Basil Leaves, Finely Chopped (chiffonade)

PREPARATION INSTRUCTIONS

Prepare the quinoa according to package instructions.  When ready allow to cool.  The quiona may be prepared ahead of time and place in the fridge, covered. To prepare the salad place the quinoa into a bowl, add your tomatoes,mozzarella salt, pepper, olive oil and red wine vinegar.  Gently toss then add your basil.  Give it a taste and add what is needed according to your taste.

I love it and had enough for two more meals.  For lunch the next day I added cucumbers green onions, strawberries and a secret ingredient, tabasco sauce.  That’s something else my husband won’t eat. That’s ok I just add it when he’s not around.  It was YUMMY!!

 

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