A heart-healthy, protein-packed Italian meal with quinoa.
The other day, I had an interesting revelation. It was a frightening discovery.
I don’t believe I could ever become a parent.
As usual, I was playing with my nephews and nieces and jumping around on the bed. My nephew Aiden fell twice off the bed, resulting in backward summersaults to the floor. This triggered two panic attacks from me.
My freakouts seem to freak out the kids.
Jason and I work on “chilling me” when these things happen. But man, it’s hard.
You’re going to be surprised at what I can tell you that’s not difficult. Here’s the salad. This salad is ready in minutes and gives you the classic Italian caprese flavor but more healthily, using quinoa, avocado, and other beneficial ingredients.
You know that I’ll be using only Bob’s Red Mill’s Quinoa. This Oregon-based company uses simple, old-world technologies to mill hundreds of all-natural, whole-grain products.
Ingredients
- Bob’s Red Mill Quinoa
- 8 ounces mozzarella, diced
- 1 cup cherry tomatoes, halved
- Fresh basil leaves, chopped to a 1/2 cup
- Avocado, half, seeded, peeled, diced
- Pine nuts, two tablespoons
- 1/4 cup balsamic vinegar
- Olive oil two tablespoons
- To taste, add Kosher Salt and freshly ground Black Pepper
Instructions
- Cook quinoa in a large pan with 2 cups of water according to the package directions. Set aside.
- In a large bowl, combine quinoa, mozzarella, tomatoes, basil, avocado, and pine nuts. Add balsamic and olive oils; season to taste with salt and black pepper.
- Serve immediately