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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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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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.

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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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