Tuesday, 3 June 2014

Tomato, Mozzarella, and Basil Quinoa Salad (gluten-free)


2 cups cooked quinoa (start with 1 cup uncooked quinoa, 2 cups water, and cook according to package directions)
1 cup grape or cherry tomatoes (substitute with any variety diced tomatoes)
8 ounces (about 1 cup) mini fresh mozzarella cheese balls (substitute with crumbled feta, blue cheese, or your favorite cheese)
about 10 to 15 torn basil leaves, or to taste
3 to 4 tablespoons rice wine vinegar
2 to 3 tablespoons olive oil
3/4 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
pinch sugar, optional and to taste (brings out the flavor of the tomatoes and balances the vinegar)

Recipe: http://www.averiecooks.com/2014/05/tomato-mozzarella-and-basil-quinoa-salad.html
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