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Caprese quinoa
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| 1 cup | uncooked quinoa |
| 16 oz | container of grape tomatoes, quartered |
| 3/4 cup | fresh mozzarella pearls, (or just buy a fresh mozzarella ball and cut it into chunks) |
| 10 large | basil leaves, cut into ribbons |
| 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). Depending on whether you want your quinoa hot or cold (it’s great both ways) either let it cool completely or immediately add in the tomatoes, cheese, basil, 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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