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Sides | |
| 2 cups of quinoa, rinsed and drained 2 tablespoons of olive oil 2 minced shallots 3 cloves of minced garlic 2 cups of cherry tomatoes 8 ounces of shredded mozzarella 3 heirloom tomatoes, sliced 8 ounces of fresh mozzarella, sliced 1/4 cup of packed basil leaves, sliced 1/4 cup balsamic vinegar salt black pepper | |
| Start by preheating your oven to 400 degrees and spraying down a baking dish. Next, boil your four cups of quinoa in water in a large pot for 15 minutes until it�s tender and drain the water out. Get out a medium skillet and heat it over medium heat. Add your shallots and garlic and cook them for about two minutes before adding cherry tomatoes, each chopped in half. Cook it all for another two to four minutes. Get out a large bowl and mix together your quinoa with the tomato mix, stirring in the shredded mozzarella, salt and pepper. Finally, transfer it into your dish. At the end, arrange your tomato and mozzarella slices over the top and bake it for 30 minutes. When it�s done, sprinkle your basil on top, add a little bit of balsamic vinegar and you�re ready to eat! | |
Unrated | |
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