Best 5 Caprese Salad With Quinoa And Brown Rice Recipes

FRESH CAPRESE QUINOA SALAD

Steps:

• In a medium pan, heat half of the olive oil (one tablespoon) over medium-high heat, toast the quinoa for 3-4 minutes until lightly brown and fragrant.
• Add the chicken broth and bring to a boil. Cover and reduce heat to low. Cook for 15 minutes then remove from heat. Fluff quinoa with a fork and set aside.
• In a medium bowl, add cooked quinoa, cherry tomatoes, mozzarella, basil, lemon juice, remaining one tablespoon olive oil and salt/pepper.
• Toss salad to combine and check for seasoning before serving.

CAPRESE QUINOA SALAD

Steps:

• In 2-quart saucepan, heat broth to boiling over high heat. Add quinoa and 1/2 teaspoon of the salt. Reduce heat to low; cover and simmer about 15 minutes or until all broth is absorbed. Transfer to large bowl. Refrigerate at least 1 hour until cool.
• In small bowl, beat vinegar, mustard, remaining 1/2 teaspoon salt and the pepper with whisk. Slowly beat in olive oil.
• Stir tomatoes, mozzarella and vinaigrette into cooled quinoa. Gently stir in 1/2 cup basil leaves.
• Transfer to serving bowl; garnish with additional basil.

CAPRESE SALAD

Steps:

• Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Oh and one other thing, your house will stink. But it's a good kind of stink, it's a vinegary stink. Allow the reduction to cool to room temperature before you serve it.
• When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
• Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.
• You need this in your life. Make it today my friends.

CAPRESE SALAD

Steps:

• Slice the tomatoes and cheese into 1/4-inch thick slices. Arrange the salad on a serving platter or individual plates in an alternating pattern, with two to three slices of tomato for every piece of cheese. Season with the salt and pepper to taste. Scatter the basil leaves over the top and drizzle with the oil. Serve at room temperature.

CAPRESE SALAD WITH QUINOA

Steps:

• Whisk the oil and vinegar with some salt and pepper in a small bowl. Tip the quinoa into another bowl, stir in the spinach, cucumber and half the basil. Mix in half the dressing and tip onto a serving platter.
• Top the salad with the mozzarella, tomatoes and remaining basil leaves. Grind over some black pepper and drizzle with the rest of the dressing.