The Pioneer Woman Tasty Kitchen
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Quinoa with Tomato, Basil, and Mozzarella

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Tomato, basil, and mozzarella are glorious together. Throw in quinoa and a simple vinaigrette and they’re heavenly!

Ingredients

  • ½ cups Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • ½ teaspoons Salt, More To Taste
  • ½ teaspoons Black Pepper
  • 2 cups Red Quinoa
  • 4 cups Water
  • ½ teaspoons Salt
  • 1 cup Red Grape Tomatoes, Halved Lengthwise
  • 1 cup Yellow Cherry Tomatoes, Halved Lengthwise
  • 8 ounces, weight Fresh Mozzarella, Cut Into Small Cubes
  • 24 whole Basil Leaves (chiffonade)

Preparation

Combine olive oil, balsamic, salt and pepper in a jar. Put on the lid and shake vigorously. Set aside.

Prepare the quinoa by bringing 4 cups of water to a boil, then adding the quinoa. Reduce the heat to low and simmer, covered for about 15 minutes, or until all the water is absorbed. Pour quinoa out onto a baking sheet and spread into a single layer to cool quickly.

Once the quinoa has cooled to room temperature, throw into a large bowl and toss in the tomatoes and mozzarella. Stir gently while adding 2/3 of the dressing. Stir in the basil. After everything is incorporated, give it a taste; add more dressing if it needs it, or reserve the rest of the dressing for another use. Add more salt and pepper if needed.

NOTE: It’s best to make this at least a couple of hours ahead of time and stored in the fridge. Salad will keep in the fridge for 2-3 days; the mozzarella slightly softens as time passes, but it’s still delicious!

One Comment

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Avatar of stephanie Douvier

stephanie Douvier on 5.17.2014

I am sooo excited to try this recipe! I too have just discovered quinoa, red being my favorite, and i DON’T live on a ranch in Oklahoma. (we must live under the same rock). Thank you so much for all you do!!!

2 Reviews

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Avatar of Kelly

Kelly on 8.3.2014

I have made this several times now and it is definitely a new family favorite! I have made a few modifications though – I make double the amount of dressing and put in extra balsamic… We like our balsamic. I don’t use it all, but any leftover gets used on a salad or for dipping bread. I also sauté zucchini with some garlic, olive oil, salt, and pepper and add that into the mix. The only other thing I do is marinate the vegetables and cheese in the balsamic/oil mixture before adding it to the quinoa. That way everything is sure to be seasoned and lovely.

Avatar of Robin

Robin on 6.11.2014

Made this for the family tonight. They were troopers and gave it a shot even though I couldn’t really explain what quinoa is!! I am terrible at “season to taste” and, although the recipe is beautiful and healthy, mine was a little bland. I’m going to add more salt and pepper and eat it again for lunch tomorrow and see if I can bump it up to a 5.

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