Friday, July 22, 2011

Caprese Quinoa

ahhhh, i've had this recipe at the top of my to-make list since i first saw it! and it lived up to its hype! except i suck and put too much salt (more than the recipe called for apppparenntllyyy) yea. anyway, i ended up rinsing the whole thing off and then topping with basil oil..and what do you know? it turned out perfect! i love when mistakes turn out well in the end.

i only slightly adapted this recipe by adding lemon zest and a bit of lemon juice (umm and too much salt)...because apparently i cant go a day without lemon juice in my life.

Caprese Quinoa
{slightly adapted from How Sweet Eats}
makes about 3 cups worth
1 cup uncooked quinoa
1 large & 1 small heirloom tomato, diced
2 roma tomatoes, diced
3/4 cup fresh mozzarella pearls (or just buy a fresh mozzarella ball and cut it into chunks)
10 large basil leaves, chiffonade
tsp of lemon zest, and juice of one lemon
1/2 teaspoon sea salt
1/2 teaspoon pepper
Prepare quinoa according to directions on box (which is most likely: 2 cups water + 1 cup quinoa, bring to a boil, reduce to a simmer, cover and cook for 15 minutes).  Add in the tomatoes, cheese, basil, lemon zest and juice, salt and pepper. Drizzle about 2-3 tablespoons of basil oil over top and serve!

Homemade Basil Oil
from myrecipes
1 cup olive oil
1 1/2 cups packed basil leaves (I used 3 handfuls), coarsely chopped
Blend oil and basil leaves in a blender or food processor for 30-60 seconds, just until the two are mix. Pour mixture into a small saucepan and heat over medium heat, just until bubbles appear around the edges. Heat for about 5 minutes, the remove from heat and let cool completely. Once cool, pour through a fine mesh strainer and press on the basil leaves to release all the oil. Store in an airtight container for 2-3 weeks – stays fresh best if set in the fridge.


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