The Pioneer Woman Tasty Kitchen
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Caprese Quinoa

4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Easy

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Description

Delicious and healthy!

Ingredients

  • 1 cup Uncooked Quinoa
  • 16 ounces, weight Grape Tomatoes, Quartered
  • ¾ cups Fresh Mozzarella Pearls (or Buy A Fresh Mozzarella Ball And Cut It Into Chunks)
  • 10 whole Large Basil Leaves, Cut Into Ribbons
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 3 Tablespoons Olive Oil

Preparation

Prepare quinoa according to directions on box (which is most likely: 2 cups water plus 1 cup quinoa, bring to a boil, reduce to a simmer, cover and cook for 15 minutes).

Depending on whether you want your quinoa hot or cold (it’s great both ways) either let it cool completely or immediately add in the tomatoes, cheese, basil, salt and pepper. Drizzle about 2-3 tablespoons of olive oil over top and serve!

Makes about six 1/2 cup servings.

2 Comments

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solutiongirl on 7.8.2011

It is as delicious as it looks!! Thanks for sharing (I’ve already made this twice!)

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mollyblue on 7.1.2011

Looks yummy! I’d make sure you rinse your Quinoa if it’s organic, otherwise it’s really bitter. We’ll have to try this soon!

4 Reviews

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beachchef on 7.18.2011

Needed just a bit more flavor… added a few thinly sliced red onions.

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mstree65 on 7.5.2011

So good! As others before me, I added a splash or two of balsamic vinegar. Wonderful cold salad for lunch or a side to grilled meat/chicken.

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dbf2209 on 7.3.2011

Make this delicious salad to accompany a grilled ribeye. I did add a splash of balsamic.
This was loved by all.

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kissyfur19 on 7.3.2011

Made this today for a BBQ and it was perfect. Served it cold and it was refreshing and light. The only thing I did differently is add a little balsamic vinegar to the salad. So good!

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