Ingredients
2 tablespoons extra virgin olive oil
1 cup quinoa
2 cups chicken broth
1 cup cherry tomatoes, sliced in half
1 cup fresh mozzarella
10 leaves basil, cut chiffonade
2 tablespoons lemon juice
Salt and pepper to taste
Instructions
In a medium pan, heat half of the olive oil (one tablespoon) over medium-high heat, toast the quinoa for 3-4 minutes until lightly brown and fragrant. Add the chicken broth and bring to a boil. Cover and reduce to low heat. Cook for 15 minutes then remove from heat. Fluff quinoa with a fork and set aside. In a medium bowl, add cooked quinoa, cherry tomatoes, mozzarella, basil, lemon juice, remaining one tablespoon olive oil and salt/pepper. Toss salad to combine and check for seasoning before serving.
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