Coming off of my raw/vegan cleanse, I really wanted to continue eating healthy. I’m totally obsessed with quinoa so I set out to the farmers market to find some yummy ad-ins and create a new and inspired dish.
Low and behold within a few minutes at the market, I found these gorgeous cherry tomatoes and some decadent fresh mozzarella. I knew in that moment that this new quinoa dish was going to be amazing!
When I got home and started to prep, I realized I wasn’t really in the mood for a cold quinoa salad. I thought it would be yummy if I roasted the tomatoes and melted some of the cheese into the quinoa while it was still hot. I used my simple and easy roasted tomato recipe (just didn’t mash them into a sauce), stirred in some fresh basil and topped it with creamy mozzarella. It was simply heaven!
Roasted Tomato & Mozzarella Quinoa Salad
Ingredients
- 1/2 pint Cherry Tomatoes roasted in the oven at 375 degrees for 35 minutes
- 4 oz Fresh Mozzarella cubed or diced
- A Few Torn Basil Leaves
- 1 cup Quinoa
- 2 cups Water
- Balsamic Drizzle
Instructions
- Combine 1 cup of quinoa with two cups of water in a small sauce pan uncovered. Bring to a boil, reduce the heat to low and cover for 15-20 minutes until water is absorbed and quinoa is soft.
- Remove the lid and stir in half of the mozzarella cheese until it starts to melt into the quinoa.
- Transfer to a large bowl and stir in your roasted tomatoes, torn basil and remaining cheese. Top with balsamic drizzle and salt and pepper to taste.
Super simple and so delicious! Give this one a try!
Love always,
Erica
Oh man. This is happening. SOON! 🙂