This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Cheese - milk's leap toward immortality.”
-Clifton Fadiman, Author
This may be the best salad ever. OK, that's a bit hyperbolic but, still, it's really, really good. The classic caprese salad (in the style of Capri) using mozzarella, tomato and basil was the inspiration for this recipe. To make a complete meal and add a bit of body I tossed in the other veggies and the vinaigrette. As I was working on this I thought that it would be good, but this is a lot better than good. The caprese flavors come through with a bit of a twist and the textures of the veggies and cheese with the quinoa is perfect. Take this one to your next pot luck.
Servings: 4 | Serving size: about 2 cups salad
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe is great the second day and will keep about 48 hours in the fridge.
|1 small||shallot (minced)|
|1 medium||zucchini (diced)|
|1 large||rib celery (diced)|
|1/2 medium||green pepper (diced)|
|8 ounces||grape tomatoes (sliced in half lengthwise)|
|8 small||black olives (thinly sliced)|
|8 ounces||fresh mozzarella (cut into 1/2 inch dice)|
|3 Tbsp||olive oil|
|4 tsp||white wine vinegar|
|fresh ground black pepper (to taste)|
|8||leaves fresh basil (chiffonade)|
Place the water in a medium sauce pan over high heat. When the water boils, add the quinoa.
Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone, the quinoa is done. Place the cooked quinoa in a large mixing bowl and refrigerate until cool.
When the quinoa is cool, add the zucchini, celery, pepper, tomatoes, olives, mozzarella, olive oil, vinegar, salt, pepper and basil.
Fold together until well blended. Chill, then serve.
Serving size: about 2 cups
|Calories 455||Calories from Fat 230|
|% Daily Value|
|Total Fat 26g||40%|
|Saturated Fat 9g||46%|
|Monounsaturated Fat 12g|
|Trans Fat 0g|
|Total Carbohydrates 36g||12%|
|Dietary Fiber 5g||20%|
|Vitamin A 26%||Vitamin C 48%|
|Calcium 34%||Iron 17%|
|Vitamin K 24 mcg||Potassium 663 mg|
|Magnesium 117 mg|