Quinoa is a grain that a lot of people are talking about and yet, quite a few people still aren’t sure what to do with it. If you’re new to quinoa, give it a try, you might like it!
The calendar may say that it’s officially Fall but I’m still clinging on to every last drop of summer that’s left. For me, tomatoes are one of summers bounty but around here, they happen to still be deliciously in season. You can still find some excellent quality tomatoes in most grocery stores and, of course, at farmers markets. This simple salad, basically a caprese salad with quinoa, is a lot of things to me: it makes for a great make-ahead lunch item that’s good on its own or with other items; it’s endlessly variable; it’s quick to make; and it’s delicious.
Here’s my recipe for Late Summer Quinoa Salad
1.5 cups of dry quinoa
2 – 3 ripe tomatoes
10 basil leaves
200 g ricotta ensalata – Ricotta ensalata is a dry, not creamy, ricotta, that crumbles like feta. It is sold in the deli cheeses area of many large chain grocery stores in a clear plastic wrap (it isn’t the stuff in the tub)
Rinse quinoa a few times in cold water in the same pot you’ll cook it in. Cover with water, roughly 2 to 3 times its volume, and salt the water lightly. Cook on high heat until boiling and then continue to cook at a low boil for about 10 minutes or until done. Drain and let cool. (Looking for a more detailed description of how to cook quinoa check here). Meanwhile, dice the tomatoes and chop the basil. Add both of these along with the crubled ricotta ensalata. Drizzle with extra virgin olive oil and salt and pepper to taste.
Try playing with the proportions of ingedients in this salad or add ingredients that you love and would like to try. Spinach? Green onion? Boconcini instead of ricotta? Add olives?
Try them all and Have fun!!