Picnics are fun and the best foods to take are those that are cold and will be safe for eating if kept out of the sun and chilled on a bed of ice or in a cooler.
I prepared a caprese style quinoa salad that is a great side dish for any barbecue, picnic or a summer party buffet.
Quinoa is a healthy, protein rich, low glycemic grain that can be prepared as you would any rice dish. It’s flexible and will take on the flavors of the ingredients you add to it.
I know, you might not want to add on more work at night, but multi-tasking gets the jobs done in no time and gives you a running start the next day.
- 1 clove chopped garlic
- 1 TBLS. grapeseed oil (or canola oil)
- 1 cup quinoa – cooked according to package directions
- 2 cups vegetable broth
- 2 TBLS. chopped parsley
- 1 TBLS. chopped basil
- 1 8 oz. mozzarella cut in cubes
- 1 pint of grape tomatoes cut in half
- Drizzle of olive oil & Balsamic vinegar
- salt & pepper to taste
- Add the oil to a 3 quart saucepan and heat on medium then add the garlic and saute just until soft – approximately 3-5 minutes. Try not to let it brown.
- Toss in the cup of quinoa and quickly stir to blend the garlic – THEN add the vegetable broth.
- Cook the quinoa according to the package directions, approximately 12 to 15 minutes.
- When quinoa is cooked transfer it to a medium sized bowl and let it cool down and then place in the refrigerator.
- Cut up the mozzarella and tomatoes and add it to the chilled quinoa and stir well to mix.
- Add in the chopped parsley and basil, then drizzle (approx. 3-4 TBLS.) olive oil and the Balsamic vinegar on top and stir, then taste to see if you would like to add more oil or vinegar and then add salt and pepper according to taste.
- Chill until ready to serve.
If you enjoy caprese style salads here is an Italian Caprese Chopped from The Kitchen Chopper.
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