A few weeks ago, we went again to Portland Parkway Sundays, one of my absolute favorite past times in the pacific northwest. Here one of the main sponsors was sharing this fabulous recipe and I wanted to share it all with you. If you haven’t noticed already, I love quinoa and I also love a good Caprese salad. This is a fabulous combination of the two. I hope you can enjoy it for some summer barbeques and as always if you like it, share it please.
Here are a list of the ingredients:
1 cup uncooked quinoa
4 oz chopped tomato
1 cup mozzarella cut into small chunks
1/4 cup olive oil
16 basil leaves thinly sliced
1/2 teaspoon salt
1 tsp black pepper (or to taste)
1. Cook Quinoa per instructions
2. Add olive oil, salt and pepper
3. Chill for approximately 1 hour
4. Add remainder of ingredients
That is all! Who doesn’t love a recipe with only 7 ingredients and 4 steps.