Introduction: Quinoa Caprese
Super Foods come in great ancient grains and phyto veggies!
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Tiny bites of Bocconcini, tomatoes and herbs fleck this filling low fat vegetarian salad that is great on its own or as a side.
Step 1: Ingredients and Prep
Boil 1 cup of rinsed quinoa in 2 cup of salted water until al dente ( to the bite).
I like to close the lid and allow it to cool and absorb any water that's left.
Flake with a fork.
In a bowl add 1 cup halved grape tomatoes
3/4 cup chopped flat leaf parsley
1 cup bite size Bocconcini
1/4 cup EVOO
4 tbsp. white balsamic vinegar
1/2 tsp each salt and black pepper
1 tsp pureed garlic
Toss to mix.
Can be served immediately or refrigerated.
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