Caprese Salad is always refreshing and frequently in my menu rotations.
But this time I doctored it up a little bit.
I was craving quinoa and had a brillant plan to "smush" the two concepts together.
Creativity paid off!
Caprese Quinoa "Salad"
1 cup (uncooked) quinoa
2 cups chicken stock
1 pint grape tomatoes halved
5 basil leaves finely chopped
1 cup shredded mozzarella cheese
3 TBS olive oil
3 TBS balsamic vinegar
Prepare quinoa as directed on package using chicken stock in place of water (for me it was a 1:2 ratio of quinoa to liquid). While quinoa is cooking chop tomatoes and basil.
After quinoa is cooked (about 15 minutes after boiling) immediately toss in tomatoes and mozzarella and stir to combine. Gently fold in basil leaves and oil and vinegar.