I AM DYING TO MAKE THIS AGAIN.
I’m probably going to fall into a quinoa coma before Monday.
That’s how good it is.
I call this dish the Italian Flag Quinoa Salad because it has all the colors of the Italian flag: red from tomatoes and red wine vinegar, green from the pesto and olive oil, and white from the quinoa (sorta) and mozzarella.
Quinoa is delicious! It works in all kinds of cuisines and blends well into dishes. It has a nutty flavor, but is also very bland on its own.
I WAS going to show you how to make pesto but I couldn’t find any basil at the store. I saw there was only one pack of basil left, and I was like ten feet away when a lady grabbed it and dropped it in her shopping cart.
Anyway, onto the cooking.
Italian Flag Quinoa Salad
1 3/4 cups rinsed uncooked quinoa
3 1/2 cups water
3/4 cups fresh basil pesto (homemade is preferred *twitch*)
5 tbsp red wine vinegar
5 tbsp good quality extra virgin olive oil
2 chopped and de-seeded vine-ripe tomatoes
1 large mozzarella ball, chopped
lots of salt and pepper
1. Put the quinoa and water in a mediun saucepan. Bring to a boil over meduim heat. Reduce to a simmer, cover, and cook for about 15 minutes.
2. Add the pesto, olive oil, red wine vinegar, salt and pepper to a large mixing bowl and stir to combine. Add the mozzarella, tomatoes and cooked quinoa to the bowl and stir until even. Check for seasoning and serve!
Now, how easy was that?!