Today I found this recipe at How Sweet It Is and I cannot wait to try it out. I love a caprese salad and I love quinoa so the combination should be delicious!

Caprese Quinoa-makes about 3 cups worth
Ingredients-

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

Method-
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!

Caramelized Walnuts
Dried Cranberries
Crumbled Blue Cheese
Lettuce
Spinach leaves
Sliced strawberries

Strawberry vinaigrette dressing

Following is the recipe for the salad and the dressing. For the salad you just cut everything up finely:

In the book the recipe says: Any combination of the following ingredients:
beansprouts, green & red peppers, baby spinach, deseeded red or green chillies, rocket, spring onions, peeled, gutted and sliced cucumber, Chinese or Savoy Cabbage, Sugar Snap Peas, and herbs such as mint, basil and coriander. Sprinkle with lightly toasted cashews or sesame seeds (I forgot this bit). Chinese or ramen type noodles

Dressing:
4 tbsp lime juice
3 tbsp olive oil
1 tbsp sesame seed oil (I forgot this one and it tasted fine)
1 tbsp soy sauce
a good pinch of brown sugar
1 tbsp ginger, peeled and finely chopped
1 clove garlic, finely chopped
1 red chilli, deseeded and finely sliced ( I left out because I didn’t know if everyone liked chilli)

They also put coriander and basil in in the recipe but I just put it all in the salad.

Dressing
2 tablespoons wine vinegar
1 teaspoon Dijon-style mustard
½ teaspoon salt
Pinch cayenne pepper
1 tablespoon honey
6 tablespoons oil
1 ½ teaspoon poppy seeds

½ small red onion cut into thin slices and separated into rings
1 11-ounce can mandarin oranges, drained
1 small head lettuce torn into bite size pieces

Make dressing and then toss with prepared ingredients

1 pound tri-colour pasta
2 pounds fully ripe Roma tomatoes, seeded and chopped
2 tablespoons dried basil
2 teaspoons salt
¼ teaspoon pepper
1 cucumber chopped
1 cup chopped green pepper
1 cup chopped red pepper
1 cup chopped olives
10 tablespoons olive oil
4 tablespoons red wine vinegar
¾ pound cubed mozzarella

Put tomatoes in a large bowl add basil, salt, pepper and vinegar. Allow to stand while you chop the other ingredients and cook the pasta according to package directions. Drain the pasta and rinse with cold water until cooled.
Combine the pasta and other ingredients with the tomatoes.

* This is the basic recipe. I had often eliminated the olives and I use any vegetables that I have on hand; cucumbers, broccoli, yellow peppers cauliflower etc. I have also used cheddar cheese when I haven’t had mozzarella.

2- 14 ½ ounce cans chicken broth
½ cup water
1- 1 pound package long grain rice
2 bay leaves

2- 15 ounce cans black beans, drained and rinsed
2 red bell peppers, diced
1 green bell pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped
¼ cup olive oil (may try using less)
3 tablespoons orange juice (try with lime juice)
2 tablespoons red wine vinegar
2 teaspoons ground cumin (start with less)
1 teaspoon chili powder

Bring chicken broth and water to a boil in a heavy saucepan. Add rice and bay leaves. Bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.

Transfer rice to a large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, juice, vinegar, cumin and chili powder. Season to taste with salt and pepper (I didn’t add any).

Serves 12