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Thursday, 7 March 2013

Cherry Tomato, Quinoa And Mozzarella Salad With Spinach (AKA: Another idea for Leftover Quinoa)

When I make quinoa, I always make too much, but the leftovers never go to waste. If I am not making quinoa cakes with the extras, I throw it in the freezer in 1 cup containers. This is a perfect amount to use in a cold salad for lunch. I have had this recipe open on my laptop for a while now, (original recipe from here: ) it looked so yummy I had to make it. We needed a side to go with our leftover lamb chops for lunch tomorrow, so I threw together a loose version. This is a perfect amount for 2 side salads or one larger meal salad. My amounts were kind of a toss here and a toss there. If you want a more precise version, refer to the original recipe. Her recipe uses basil, but being as something is eating my basil every time I plant it, I substituted my garlic chives.

Cherry Tomato, Quinoa And Mozzarella Salad With Spinach 

I picked a big handful of baby spinach from the garden, approx 1 cup, rinsed and roughly chopped it. Toss in a mixing bowl, and add around 10 cherry tomatoes, halved, ¼ cup chopped garlic chives, juice of ½ a lemon, mini fresh mozzarella balls, 10-15 ish (if yours are big, use 4- 5 and quarter them), 2 tbsp olive oil, salt and pepper to taste. Let flavours mingle for a bit, and enjoy!

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