Thursday, April 12, 2012

Quinoa: Day 2 with Yellow and Red

Yet another successful quinoa recipe today. Actually two, but the first one was just thrown together with random foods I had in the fridge. 

It did not get photographed but had quinoa (of course, duh), sweet potato (leftover from yesterday), black beans, cilantro, tomato paste, smoked paprika, cayenne and s + p. Admittedly, I was a little embarrassed to eat it in front of my coworkers today because it kinda looked like a mess. Regardless though, it was tasty, for sure, just not the most photogenic food ever made. 

The quinoa dish for dinner, though, was (semi) photogenic, and tasty. WIN.

Quinoa Caprese Salad
((serves 1))

1/2 C bocconcini or fresh mozzarella
1 medium tomato
1/2 C cooked quinoa
2 T balsamic vinegar
1 T olive oil
1 T basil
S + P

1. Prepare the fresh mozzarella like this.  And if you're using the cheese in the large ball, cut into bite size pieces.
2. Chop tomatoes into bite size pieces and toss with tomatoes, olive oil and season to taste with s + p.
3. Pour the balsamic vinegar into a saute pan over medium high heat and reduce until thick, about 5 minutes.
4. Mix mozzarella with tomatoes and quinoa and drizzle with balsamic glaze. 
5. Enjoy!

I was lucky enough to find some great looking tomatoes at the market earlier this week. Usually tomatoes don't taste like anything until the summer. The ones I found were labeled "heirloom" so I knew they had to be excellent. Fortunately, I was right, this time. 


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