And today on the blog… more grilling goodness!!
For today’s recipe I’m combining one of my favorite summer salads, the caprese, with the deliciousness of a grilled chicken sandwich!
Ever since I created the Stacked Beet Salad on Little Leopard Book in March, I’ve had the idea to create another stacked dish of sorts with Eggplant Parmesan.
I ended up with a quick and easy eggplant parm of sorts that I paired with one of my favorite salads of all time, the caprese salad.
Alright, it’s time for a little honesty to start this post. I used to think that veggie burgers were all dry, flavorless and just kind of boring!
That was until I made my own veggie burgers! I’m now slightly addicted to creating different veggie burger recipes!
On Sunday, I prepared a large Italian style family dinner for my roommates and friends! My roommates adorable girlfriend requested a light, pasta salad, I had already been thinking about making a caprese salad, so I combined the two in this Quinoa Caprese Salad!
I substituted quinoa for pasta to add protein to the dish, while still remaining vegetarian and making the dish gluten-free!
This salad is the perfect side dish with dinner, but is also filling enough to eat for lunch alone!
Begin by bringing the quinoa to a boil with 2 cups of water. Reduce heat, cover and simmer for 15 minutes.
In the mean time, heat 2 tbsp olive oil over medium heat, add the red onion and bell pepper.
Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute. Remove from the heat and set aside.
In a medium mixing bowl, combine the remaining ½ cup olive oil, basil, parsley, balsamic vinegar, lemon juice, salt and pepper.
Whisk well, then add the sautéd onion, bell pepper and garlic.
Add the tomatoes to the dressing.
Place the tomatoes in the refrigerator to marinate for 5-10 minutes.
Add the cooked quinoa and mozzarella the tomatoes.
Toss well and serve!
I can’t wait to serve this salad at summer BBQ’s, so light, refreshing and delicious!
While I do love all types of food from Mexican to Thai and Brazillian to French, Italian will always have a large place in my heart. Sometimes I like to take a dish from another country and make it into an Italian masterpiece, such as this recipe, the Caprese Quesadilla.
Ingredients (serves 1)
Start by slicing the roma tomatoes and topping the flour tortilla with the mozzarella cheese and sliced tomatoes.
Next, top with the basil and parmesan cheese.
Then fold the tortilla in half and place over medium heat on the stove top. Brown on the first side then flip.
Heat up the marinara sauce while the quesadilla is cooking. Once browned on both sides remove from the skillet and cut into slices.
Serve with marinara sauce on the side for dipping.
A delicious new way to eat a traditional mexican dish, Italian style!
♣ Vegetarian Option: This recipe is vegetarian.
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