Caprese & Zucchini Quinoa
- Number of Servings: 6
Ingredients
1 C. Uncooked Eden Organic Quinoa1 tsp. Wyler's Sodium Free Chicken Granules1 C. Water (for cooking Quinoa)1 tsp. Extra Virgin Olive Oil1 tsp. Minced Garlic1 Tbsp. Honey2 Tbsp. Balsamic Vinegar2.5 Tbsp. Extra Virgin Olive Oil3 Medium Tomatoes2.5 Baby Zucchini, Large1/2 Medium Red Onion, Sliced2 Tbsp. Fresh Basil8 oz. Miceli's Fresh Mozzarella (Whole Milk)
Bring 1 C. water, chicken granules, and salt/pepper to boil. Rinse Quinoa and add. Simmer 15 minutes, covered, then fluff with fork. Let cool to room temperature.
Grill Zucchini and red onion slices with PAM spray and salt/pepper until tender. Dice and cool to room temperature.
Concasse tomatoes.
Rough chop basil leaves.
Lightly toast 1 tsp. garlic in 1 tsp. olive oil. Place in bowl and add vinegar, honey, 2.5 Tbsp. oil, and salt/pepper. Set aside.
In large bowl, combine cooked quinoa, diced zucchini, onion, and tomato, chopped basil. Add vinaigrette. Season with salt/pepper. Lightly toss together. Adjust seasonings.
Chill, or serve room temperature.
Yields 6 Cups total. 1 Cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CONFUZZELD.
Grill Zucchini and red onion slices with PAM spray and salt/pepper until tender. Dice and cool to room temperature.
Concasse tomatoes.
Rough chop basil leaves.
Lightly toast 1 tsp. garlic in 1 tsp. olive oil. Place in bowl and add vinegar, honey, 2.5 Tbsp. oil, and salt/pepper. Set aside.
In large bowl, combine cooked quinoa, diced zucchini, onion, and tomato, chopped basil. Add vinaigrette. Season with salt/pepper. Lightly toss together. Adjust seasonings.
Chill, or serve room temperature.
Yields 6 Cups total. 1 Cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CONFUZZELD.
Nutritional Info Amount Per Serving
- Calories: 302.2
- Total Fat: 15.5 g
- Cholesterol: 20.0 mg
- Sodium: 13.1 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 3.9 g
- Protein: 9.7 g
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