Quinoa Caprese

Lissa_L's Note:

From Shape magazine, this can be spooned over lemon- and olive-oil-dressed arugala

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 cup quinoa
• 1 (14 ounce) can low sodium chicken broth
• 1 pint cherry tomatoes, each halved
• 3 ounces mozzarella cheese, diced
• 1 cup torn basil leaves
• 2 1/2 tablespoons fresh lemon juice
• 1 tablespoon garlic oil
• salt & freshly ground black pepper

Directions:

1. Rinse quinoa thoroughly.
2. 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.
3. Stir in cherry tomato halves, mozzarella and basil.
4. Combine lemon juice and oil; stir to blend. Pour over quinoa mix and toss well. Season with salt and pepper.

Reviews

[The Wallaces]

We loved this! I've been looking for more ways to incorporate quinoa into my diet and this will be a frequent repeat. I didn't have garlic oil, so I just added 1/4 tsp garlic powder to some olive oil and that worked well. Thanks for posting!

[Chef #1410802]

Very easy to make and suprisingly tasty. Loved all the fresh ingredients and especially the quinoa. A wonderfully healthy meal that also tastes great. I have made this many times and my wife and I will continue to make it in the future.

[FLKeysJen]

Loved it! This would be great for a lunch or a super unique dish to share at a potluck event. Unfortunately, my husband didn't like it at all, served as a dinner entree. I used red (heirloom) quinoa.