Few aromas are more delicious than fresh basil. I love it.
Even better than the smell of basil on its own is how it smells when it is paired with some other delicious ingredients.
The weather here continues to be absolutely miserable by my standards. Hopefully by the end of the weekend it will cool down a bit and the humidity will be easier to deal with as well.
With that in mind, I wanted to make another dish that is both satisfying and good to make for warm weather. As you can see, I had a big bunch of fresh basil on hand and cherry tomatoes left over from the Chickie Salad I made earlier this week, and decided to make caprese salad inspired quinoa.
My brother first introduced caprese salad to me about 5 years ago and I have loved it ever since. This recipe is a good way to make a meal out of all those delicious flavors! It’s easy and quick too. This post is for you, B!
What you’ll need:
1 cup rinsed quinoa
1 cup cherry tomatoes
1 cup chopped fresh basil
1 cup fresh mozzarella “pearls” drained
1 Tbs olive oil
2 Tbs white balsamic vinegar (regular balsamic is fine if that’s all you have!)
1/2 tsp garlic powder
Sea salt & Black pepper to taste
What to do:
Prepare quinoa according to package directions, but if you want more flavor replace some of the water with vegetable broth. I usually use a rice cooker to prepare quinoa, but on over the stove works just as well.
Once the quinoa is prepared, put it into a mixing bowl and place in the fridge to cool. In the mean time, cut the cherry tomatoes into halves and chop up the basil. Once the quinoa is cooled a bit, add the garlic powder, balsamic vinegar and the olive oil, stir thoroughly. Fold in the basil, tomatoes and mozzarella. Salt and pepper to taste. Chill until ready to serve!
This is another recipe that can be used as a side or a main course. It keeps for a day or two, so make it ahead if you like–and it’s easy to double for a big group or get-together.