Cherry Tomato Quinoa Caprese

By Hoen
July 28, 2010
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Cherry Tomato Quinoa Caprese

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
  1. - 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.
  2. - In a small bowl, combine balsamic vinegar and olive oil.
  3. - In a large mixing bowl, combine the cooked quinoa, dressing, mozzarella cheese balls, basil and heirloom cherry tomatoes. Salt and pepper, to taste.

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