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