Quinoa is one of my favorite ingredients to keep in my pantry. It is an absolutely wonderful substitute for rice and way healthier. Quinoa is a vegan and gluten free product that is high in protein. It also contains high amounts of fiber, antioxidants, magnesium and potassium. All essential for feeling great and looking your best. My husband even likes when I substitute it for rice because he likes the texture that it adds.
Some of my favorite recipes include:
- Southwest Quinoa Stuffed Bell Peppers
- Quinoa Burrito bowls
- Quinoa Fried Rice
- Quinoa Chili
- Mexican Quinoa casserole (crock pot meal)
- Quinoa Caprese
The list goes on and on but we will stop here with Quinoa Caprese. Let me know if anyone wants me to write a blog for the recipes on any of the above that your interested in. This recipe is on page 64 of the Dinnertime Pioneer Woman Cookbook. These are the two cookbooks I go through if anyone is interested in buying them. Dinnertime and Come and Get It
Delicious Scale- 9 out of 10
Husband Delicious Scale- 8 out of 10
Prep Time- 20 minutes
Clean up- Two easy pans
This recipe was really simple. It contains quinoa, (she used red quinoa) cherry tomatoes, fresh mozzarella, basil, balsamic, olive oil, salt and pepper. I also added cucumbers because I like the crunch.
Now let me as you this. Is there anything better then fresh mozzarella? I don’t think so it’s so creamy and delicious. I got to use some cherry tomatoes from my sister in laws garden and they were the perfect pop of sweetness for this salad.
Serve of the side of some roasted chicken and you have an amazing healthy dinner.