Cherry Tomato Quinoa Caprese

By Hoen • July 28, 2010 • 1 Comments

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Author Notes: I love to grow tomatoes, especially heirlooms, and have 26 varieties this year. There is nothing prettier than a multi-colored display of fresh tomatoes & this recipe brings the effect into a modified Caprese salad. - Hoen

Serves 6 - 8

1 cup red quinoa
2 cups vegetable broth
2 garlic cloves, minced
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
8 ounces fresh mozzarella balls (Bocconcini), drained
1 cup fresh basil leaves, torn
4 cups heirloom cherry tomatoes in a variety of colors (examples – Sungold, Sweet Million,
salt and pepper, to taste

- In a medium saucepan, combine red quinoa, broth and garlic. Bring to a boil, reduce heat to a simmer, cover & cook 10 – 15 minutes until all broth is absorbed. Cool and set aside.
- In a small bowl, combine balsamic vinegar and olive oil.
- In a large mixing bowl, combine the cooked quinoa, dressing, mozzarella cheese balls, basil and heirloom cherry tomatoes. Salt and pepper, to taste.