Every time I make this, I like it better. Quinoa is a powerhouse grain, full of protein, fiber, essential amino acids, calcium and iron. It's even being considered as a possible crop onboard NASA space flights! This salad is a bit like Tabbouleh, but with the addition of fresh, creamy mozzarella cheese and basil.
At CATS, we stuck to the original recipe (from Ree Drummond, The Pioneer Woman) but I found a couple of additions and shortcuts that work well! Here is the version I recommend now.
Ingredients
- 1/2 cup balsamic vinaigrette (such as Trader Joe’s) or mix 1/2 cup olive oil with 2 Tablespoons balsamic vinegar in a jar with a tight lid, and shake it up with salt and pepper to taste and 1/2 tsp. Italian herb mix if desired
- 2 cups cooked red quinoa (you can make it in a rice cooker!)
- 2 cups cherry tomatoes of different colors
- 1 Persian or small regular cucumber
- 8 ounces of fresh Mozzarella cheese, or mini-mozzarella balls such as Cilegine or Bocconcine, sold at grocery stores or gourmet shops
- Large handful of fresh basil leaves
Instructions
- Prepare the quinoa according to package directions. Spread it out on a baking sheet or cutting board to cool. Put it in a large mixing bowl, and drizzle half the dressing on it. Stir gently. (If it is still a little warm, the dressing will absorb better.)
- Slice the cherry tomatoes in half and add on top of the quinoa. Slice on the cucumber and mozzarella, cut into bite-size cubes. (If you have the mini-mozzarella balls, cut them in half.)
- Add salt and pepper to taste.
- Wash the basil leaves, pat dry, and trim off stems. Stack several leaves on top of each other and roll them tightly lengthwise, then slice into ribbons (this is called chiffonade.) Add to the bowl.
- Gently fold the ingredients together, and add remaining dressing to taste.
More Information
Some people like this salad even better after the flavors have blended in the fridge for a couple of hours… or a couple of days!
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