My herb garden is overrun with basil right now. I think it would take over the yard if I would let it. As it is, I need to keep it trimmed so it doesn't lean over the sidewalk. It is tall and bushy and ready to be used!
We were getting ready to go to another Labor Day weekend BBQ. After all of the ribs, pulled pork, corn casserole and macaroni and cheese from the previous night, I thought a lighter and brighter side dish might be in order.
That got your mouth watering, didn't it? But I am sure you can also see why I was in the mood from something bright and fresh on day two of these festivities. I used some tomatoes that a friend had brought by from his garden. Of course, I had plenty of basil in mine! Just a few other simple ingredients and a healthy and tasty side was born!
It is hard to go wrong with fresh tomatoes, basil and cheese!
Caprese Quinoa Salad
1 1/2 cup quinoa
8 oz mozzarella, diced
3 1/2 cups tomato, chopped
3/4 cup fresh basil chiffonade
1/4 cup balsamic vinegar
2 T good quality extra virgin olive oil
sea salt & black pepper
Optional: additional chopped tomatoes and basil for garnish
- Cook quinoa according to package directions and cool
- Mix together the rest of the ingredients. Stir in cooled and fluffed quinoa.
- Adjust salt and pepper to taste.
- Best served right away and at room temperature.