Quinoa seems to be one of the hot ‘it’ foods in the culinary world. Me? I mean I like it, but I’m not crazy about it. One good thing about quinoa is that a small amount goes a long way!
Another thing about quinoa, in my opinion, is that it takes a lot of other flavors to make quinoa flavorful. So when I made some today for a chocolate pudding-like cake (I hadn’t intended it to be pudding’eeee), there was plenty left over, so I decided that use it in a summer salad teaming it up with caprese ingredients and crispy cukes! I also decided that the flavors needed some spice and kick, so I added the chili pepper flakes. It’s names says it all~~’Spicy Quinoa Caprese.’ If you choose to make this, you can decide if you want the kick, too!
What you need:
2 cups cooked quinoa
1 cup chopped Roma tomatoes
1 cup chopped cucumbers
¾ cup chopped mozzarella cheese
1/3 cup fresh chiffonade basil
½ cup extra virgin olive oil
2 tbl lemon juice
2 tbl lemon zesy
1 tsp sea salt
1 tsp fresh ground pepper
1 tsp red chili flakes
What you do:
Combine all ingredients in a bowl and blend and mix well (careful not to be too rough when mixing!).
Refrigerate about an hour before serving.
©Alice D’Antoni Phillips Ally’s Kitchen