Heeelllllooooooooooo! I made you a delicious vegetabley thing. AND I AM SO EXCITED TO SHARE IT WITH YOU. Computer to computer. Soul to soul.
Growing up, we made caprese salad a LOT as a side for dinners. It was definitely a summer staple.
I wanted to turn caprese into something a little more hearty and filling, but still super healthy, which is how this dish was born! And it’s my new favorite meal. Also, it’s supa supa fast. Like, 30 minutes! Yasss.
The basil dressing was inspired by a dressing I made a couple days ago from Pinch of Yum and it is STELLAR. I just want to dunk all the vegetables in it. And then my face. Full face-plant into the sea of creamy happy tangy greeny liquid gold.
Oooh! I had a dream last night that I met Jessica Merchant and got to eat dinner at her house. OMG. I just want to be her friend! She’s my culinary inspiration. Followed by Ree Drummond & Julia Child (obvs).
You know what would be amazing?! A grilled caprese sandwich. Dinner tonight, baby. It’s happening.
The flavors in this dish are just out of this world, guys. Fresh mozzarella balls, luscious green basil, juicy tomatoes, zippy balsamic glaze…I can’t. It’s too good. You need to make it for dinner today! Because it’s delicious and because it’s healthy and because you deserve an awesome meal. Because YOU. ROCK.
1 cup quinoa
2 c water
1 c cherub tomatoes, sliced
1/2 c pearl mozzarella balls
for the dressing:
1 c fresh basil, tightly packed
1/4 c full-fat greek yogurt
1/2 an avocado
1/4 t salt
1/2 c water
Combine the quinoa and water in a large saucepan on high heat. Once boiling, turn the heat down to low and place a lid over the saucepan. Let simmer for about 15-20 minutes. Fluff with a fork or spoon. Set aside.
For the dressing, combine all ingredients in a food processor or blender and pulse until it’s reached your desired consistency.
To assemble salads, throw the quinoa in a bowl, followed by the tomatoes, mozzarella balls, an obnoxious amount of dressing, and a little squeeze of balsamic glaze.