Quinoa with Fresh tomatoes and Mozzarella

If you have followed my blog you know that I love tomatoes - big juicy heirloom tomatoes in rainbow colors, petite cherry tomatoes colored in bright hues by the sun. I never met a tomato I didn't just want to eat.  Inevitably all the bountiful tomatoes of summer find a place in my cooking either fresh or gently simmered bursting with flavor. Tomatoes and grains are a wonderful pairing to make a light lunch or a tasty side dish. You can use any gain as the base for this recipe, I used Quinoa but I have made this dish with farro or Israel couscous.

Quiona with Fresh Tomatoes and Mozzarella  

1 cup Quiona, cooked according to package instructions
1/4 cup extra virgin olive oil
2 tablespoon balsamic fig vinegar
1 minced clove garlic
1 teaspoon Dijon mustard
1 teaspoon Herbs de Provence
1 cup sliced cherry tomatoes
1/2 cup slice cucumbers
1/2 cup cubed fresh Mozzarella

Combine oil, vinegar, garlic, mustard and herbs in bowl mixing with a whisk. Toss Quiona with half of oil mixture and place on plate. Top with tomatoes, cucumbers and mozzarella. Drill with remaining oil mixture. Chill in refrigerator until ready to serve.



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