Came up with a new recipe recently and have taken it to some events and received rave reviews! My kids love it and it’s super easy to make! Here ya go:
Quinoa Caprese Salad
2 cups quinoa (cooked in 4 cups water then cooled)
1 cup pesto
1 cup fresh mozzarella balls
1/4 cup basil leaves cut chiffonade (thin strips)
1 cup grape tomatoes cut in half
juice from 1 lemon
salt, pepper to taste
Cook quinoa and cool. Mix in the pesto (add more or less if necessary) and lemon juice til well mixed. Can be kept in fridge at this stage overnight. Right before serving stir in mozzarella, basil and tomatoes. Season to taste. Enjoy!
Cook 1 cup quinoa in 2 cups water or broth. Fluff with fork and cool to room temperature.
2 carrots, shredded
2 small zucchini, shredded
1 onion, shredded
Shred above ingredients and squeeze extra water out.
1/2 bunch parsley, finely chopped
1/2 c sunflower seeds
1/4 t cumin
1/2 t coriander
combine above with shredded vegetables and quinoa. mix well.
add 3 eggs, 1/2 c breadcrumbs and 1/4 c flour.
combine all together and form into patties.
grease a baking sheet with 2T olive oil. bake 350° for 15 minutes, turn bake another 15 minutes.
Quinoa is a wonderful, versatile grain that’s easy to cook, high in protein and a great addition to any meal. This salad was created in a moment of inspiration while desperately looking in my cupboards and refrigerator for something to cook for dinner! Make it early so the flavors have a chance to meld together.
1 cup Quinoa
1/2 each Red bell pepper chopped
1/2 each Yellow bell pepper chopped
1/2 cup Cilantro chopped
1 cup Carrot chopped
1 each Avocado chopped
1/2 cucumber chopped
1/4 cup Lime juice
1 tablespoon Salt
1/2 each Jalapeno peppers minced
2 tablespoon Garlic minced
1 teaspoon sugar
Bring the quinoa to boil in 2 cups water. Reduce to simmer. Cook approximately 20 minutes until tender. Set aside to cool.
Prepare the dressing:
Chop vegetables very finely.
Combine all and serve.