Low Sodium Quinoa Caprese Salad
Servings
4Serving size
about 2 cups saladThis recipe can be multiplied. It’s great the second day and will keep about 48 hours in the fridge.
Ingredients
| 2 cup Water |
| 1 cup Quinoa, uncooked |
| 1 Small Shallots, raw (minced) |
| 1 medium Zucchini (diced) |
| 1 Large stalk Celery, raw (diced) |
| 1/2 Medium Green bell peppers (diced) |
| 8 ounce Grape or cherry tomatoes (sliced in half lengthwise) |
| 8 small black olives (thinly sliced) |
| 8 ounce Fresh mozzarella (cut into 1/2 inch dice) |
| 3 Tbsp. Olive oil |
| 4 tsp.. White wine vinegar |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 8 leaves Fresh basil (chiffonade) |
Instructions
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.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
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.