Caprese Quinoa Recipes

CAPRESE QUINOA CASSEROLE

Steps:

• Preheat the oven to 400° and lightly coat a 9-inch pie plate with cooking spray.
• In a large pot over medium heat, cook the quinoa in 4 cups of water until tender, 15 minutes.
• In a medium skillet over medium heat, heat oil. Add the shallots and garlic and sauté for 2 minutes. Add the cherry tomatoes and cook for 2 to 4 minutes while stirring.
• In a large bowl, combine the quinoa with the sautéed tomato mixture, then stir in the mozzarella, salt, and pepper and transfer to the pie plate.
• Starting in the center and overlapping them slightly, arrange the tomato and mozzarella slices in a small spiral over the filling.
• Bake for 30 minutes. Sprinkle basil on top, drizzle with balsamic vinegar, and serve.

"CAPRESE" QUINOA SALAD

Steps:

• In a large bowl, combine the quinoa, tomatoes, chickpeas and basil. Toss to combine.
• Whisk together the dressing ingredients, reserving a bit of pepper to garnish, in a small bowl. Pour dressing over quinoa salad and stir together until evenly coated.
• Garnish with some fresh cracked pepper if desired.
• Serve immediately or chill in fridge for 30 - 60 minutes.

CAPRESE QUINOA SALAD

Steps:

• In 2-quart saucepan, heat broth to boiling over high heat. Add quinoa and 1/2 teaspoon of the salt. Reduce heat to low; cover and simmer about 15 minutes or until all broth is absorbed. Transfer to large bowl. Refrigerate at least 1 hour until cool.
• In small bowl, beat vinegar, mustard, remaining 1/2 teaspoon salt and the pepper with whisk. Slowly beat in olive oil.
• Stir tomatoes, mozzarella and vinaigrette into cooled quinoa. Gently stir in 1/2 cup basil leaves.
• Transfer to serving bowl; garnish with additional basil.

QUINOA CAPRESE

Steps:

• Rinse quinoa thoroughly.
• Bring broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, and simmer until tender and liquid has been absorbed, about 12-15 minutes. Fluff quinoa with a fork and transfer to a large bowl to cool.
• Stir in cherry tomato halves, mozzarella and basil.
• Combine lemon juice and oil; stir to blend. Pour over quinoa mix and toss well. Season with salt and pepper.

CAPRESE SALAD WITH QUINOA

Steps:

• Whisk the oil and vinegar with some salt and pepper in a small bowl. Tip the quinoa into another bowl, stir in the spinach, cucumber and half the basil. Mix in half the dressing and tip onto a serving platter.
• Top the salad with the mozzarella, tomatoes and remaining basil leaves. Grind over some black pepper and drizzle with the rest of the dressing.