Hi there – I’m new around here. My name is Rachel, and every Thursday I’ll be posting healthy recipe ideas for you!
I’m a foodie with a penchant for healthy eating (and, of course, the occasional cupcake). Like so many of us, breast cancer has touched my life. I believe that although we can’t predict what life will bring, it’s important to fortify our bodies with natural, healthful cooking.
I’ll start off with this recipe for red quinoa caprese salad. Nothing says summer like caprese, but sometimes you need something a little more substantial. Quinoa is hearty and healthy, and a great addition to soups, stews, and salads. I like to make a big batch on the weekends and freeze it in ziplock baggies for a quick dinner later in the week.
Red quinoa caprese salad
1 cup dry quinoa (I used red, but you can use the normal type)
2 cups chicken or vegetable broth
1/4 cup plus 3 Tbsp olive oil
1/8 cup plus 2 Tbsp balsamic vinegar
2 pints grape tomatoes
2 cups baby spinach leaves
20 fresh basil leaves
8 ounces fresh mozzarella
First, cook your quinoa. In a saucepan, combine dried quinoa and broth. Bring to a boil, turn down, and simmer for about 15 minutes until liquid is absorbed and quinoa is tender. Set aside.
Meanwhile, preheat oven to 400F. Add tomatoes to a baking dish, drizzle with 3 Tbsp oil and 2 Tbsp balsamic vinegar, and sprinkle with salt and pepper. Roast for about 20 minutes, until tomatoes burst.
In a large bowl, combine remaining oil and vinegar, season with salt and pepper, and whisk to combine. Add quinoa, tomatoes with a little of the oil and vinegar mixture they were roasted in. Gently rip spinach and basil leaves and add to bowl. If using a large ball of mozzarella, cut into bite-sized pieces and add to bowl. If using mini mozzarella balls, combine with remaining ingredients. Stir gently to combine, and top with more fresh basil.