spoon

Caprese Quinoa with Homemade Basil Oil

Category : dinner, lunch, salad

[donotprint]
If you know me, you probably already know how much I adore quinoa.

I’m always looking for ways to spice up quinoa, and of course Jessica from How Sweet It Is came up with the perfect way. Caprese Quinoa. Genius.

This dish is a light salad that can function either as a meal or a side, of which I tried both. Delicious.

The best part is that it’s good for you!

Maybe minus the mozzarella. So have that in smaller doses.

I devoured this entire salad in about two days. I ate about half for lunch the day I made it, then ate a little with my grilled salmon for dinner, then the rest for a snack the next day. I couldn’t stop eating it.

The basil oil is also an amazing way to loosen up the quinoa.

Ingredients

1 cup uncooked quinoa

2 cups water or chicken broth (preferably unsalted)

Pinch of salt

16 oz. container of grape tomatoes, quartered (as you can see I used two types)

3/4 cup fresh mozzarella pearls, or 1-2 large mozzarella balls cut into bite sized pieces

10 large basil leaves, cut into ribbons (also called chiffonade, I just love that word)

Kosher salt and freshly ground black pepper to taste

2-3 tablespoons homemade basil oil, recipe follows

Preparation
1. Cook the quinoa according to the packaging, which for my quinoa from the bulk foods section of Central Market meant combine 1 cup quinoa with 2 cups unsalted chicken broth with a pinch of salt in a medium saucepan. While uncovered, bring to a boil, then reduce to a simmer and cover and simmer for 15 minutes, until the liquid is completely absorbed.

(blurry picture)

2. This salad is great hot or cold, though I prefer mine cold. However you prefer your salad, in a medium-sized serving bowl, add the quinoa, tomatoes, mozzarella, basil, and salt and pepper to taste.

3. Drizzle on the basil oil and toss to coat the quinoa. Enjoy!

Homemade Basil Oil

Ingredients

1 cup olive oil

1 1/2 cups packed fresh basil leaves

Preparation

1. Blend oil and leaves in a blender or food processor for 30-60 seconds, just until the two are mixed.

2. Pour the mixture into a small saucepan over medium heat.  Heat for about 5 minutes, then remove from heat and let cool completely.

3. Once cool, pour through a fine mesh strainer and press the basil to release all the oil.



[/donotprint]

[print_link]
Caprese Quinoa with Homemade Basil Oil

Adapted from How Sweet It Is

Ingredients

1 cup uncooked quinoa

2 cups water or chicken broth (preferably unsalted)

Pinch of salt

16 oz. container of grape tomatoes, quartered (as you can see I used two types)

3/4 cup fresh mozzarella pearls, or 1-2 large mozzarella balls cut into bite sized pieces

10 large basil leaves, cut into ribbons (also called chiffonade, I just love that word)

Kosher salt and freshly ground black pepper to taste

2-3 tablespoons homemade basil oil, recipe follows

Preparation

1. Cook the quinoa according to the packaging, which for my quinoa from the bulk foods section of Central Market meant combine 1 cup quinoa with 2 cups unsalted chicken broth with a pinch of salt in a medium saucepan. While uncovered, bring to a boil, then reduce to a simmer and cover and simmer for 15 minutes, until the liquid is completely absorbed.

2. In a medium-sized serving bowl, add the quinoa, tomatoes, mozzarella, basil, and salt and pepper to taste.

3. Drizzle on the basil oil and toss to coat the quinoa. Enjoy!

Post a comment