HONEYDEW CAPRESE SALAD WITH QUINOA
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.