Mozzarella, Tomato and Cucumber Quinoa Salad (with tasty naughty bread)

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I’m now big into quinoa and I’ve had this salad saved on my healthy eating Pinterest board for months and months. It was the first recipe I pinned when I got into healthy eating in January and although I always thought it looked delicious, it got overlooked because it looked more like a lunch than an evening meal. To bulk it out a little bit (and to use up the rest of the french bread stick I had in the cupboard) I decided to freestyle some tomato and herb bread to go with.

The original recipe comes from Averie Cooks, a food blog written by the beautifully named Averie Sunshine. I’ve changed the original recipe by adding some cucumber for bulk and lemon juice to the dressing for a bit of extra tanginess (lime juice would work equally well I think; I’m going to try it next time) and I couldn’t find mozzarella balls in our local supermarket, so I just got a mozzarella ball and cut it up – same taste!

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Ingredients for the mozzarella, tomato and cucumber quinoa salad
1 cup of quinoa
1 cup of cherry tomatoes
1/2 a cucumber
1 mozzarella ball
A handful of torn basil leaves
3 tablespoons of rice wine vinegar
3 tablespoons of extra virgin olive oil
1 tablespoon of lemon juice
Pinch of salt
1/2 teaspoon of black pepper


Method for the mozzarella, tomato and cucumber quinoa salad

  1. Cook the quinoa according to the instructions on the packet. Rinse it first to get rid of the bitter taste. It’s usually one cup of quinoa to two cups of water.
  2. Add all the remaining ingredients into a bowl and stir to combine.
  3. When the quinoa is cooked, add it to the bowl and combine.

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Ingredients for the tomato and herb bread
1/2 french stick
2 tablespoons of tomato puree
2 tablespoons of extra virgin olive oil
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic puree


Method for the tomato and herb bread

  1. Cut the french stick up into whatever sized pieces you would like.
  2. Spread on the tomato puree to cover each piece.
  3. Add the olive oil, basil, oregano and garlic to a bowl and stir to combine.
  4. Brush the olive oil mixture over the bread with a pastry brush.
  5. Put in the oven at 150º celsius for 10 minutes (or until browned).

We had this for dinner on the hottest day of the year so far and it was absolutely delicious. It’ll definitely be cropping up on the rotation list.

If you try it, let me know.

Happy healthily cooking.

Around the Corner Fitness.

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