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
Continue After Advertisement
Ingredients
-
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
Directions
-
- 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.
See what other Food52ers are saying.