HONEY­DEW CAP­RESE SALAD WITH QUINOA

Eating Naturally - - What To Eat -

SERVES 6

¼ cup co­conut oil, melted ¼ cup white bal­samic vine­gar 2 ta­ble­spoons minced gar­lic 1 ta­ble­spoon basil paste or 20 fresh basil leaves 3 cups grape toma­toes, diced 1 cup honey­dew melon, diced 1 cup red quinoa, cooked and cooled 1 pound fresh moz­zarella, cubed Salt and pep­per, to taste

Com­bine the oil, vine­gar, gar­lic, and basil paste in a small bowl (if us­ing basil leaves, add at the next step). Whisk to blend. In a medium-size mix­ing bowl, com­bine the toma­toes, melon, quinoa, and moz­zarella. Toss gen­tly to com­bine. Pour the dress­ing over the salad, toss gen­tly to coat, and sea­son with salt and pep­per. Serve cold. Reprinted with per­mis­sion from Su­per­foods at Ev­ery Meal: Nour­ish Your Fam­ily with Quick and Easy Recipes Us­ing 10 Ev­ery­day Su­per­foods by Kelly Pfeif­fer. Copy­right 2015, Fair Winds Press.

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