Saturday, May 1, 2010

Quinoa Fresco

Use tomato shells to serve.  Be careful though, these will go fast!
Complexity Level:  Easy
Quinoa Fresco
What You Need:
2 Cups Cooked Quinoa (1 cup dry 2 cups water, boil, drain, chill)
2 Roma Tomatoes diced (plus halved tomatoes for stellar presentation)
10 Fresh Basil Leaves, Minced
2 tbsp Balsamic Vinegar
1 tsp Garlic Powder
Salt & Black Pepper to taste
2 tbsp Olive Oil
1 tsp Parsley Flakes (use fresh if available!)

Quinoa Cooks like rice, 1 cup dry grain to 2 cups liquid.  Just be careful to turn the heat off when some liquid is still in pot after heating, leave covered for 10 minutes. This will prevent over cooking and allow the grains to absorb that remaining liquid.  Dump onto a plate, spread out, and chill.

The rest is simple -- mix all together. The trick with these recipes is the longer these sit the better the flavor because the grains will absorb more and more yum. 

These are fabulous for finger appetizers -- halve small roma tomatoes, scoop out the insides (you can add these to the mix), and spoon the quinoa into the empty shells!  Yumm!



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