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Paganini's Pantry

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Caprese Quinoa Salad

. Posted in Paganini's Pantry

Serves 6

2 cups quinoa
2 ½ cups water
1 cup fresh mozzarella, diced
2 cups tomatoes, diced
Salt and pepper to taste
1 recipe of herb pesto

Boil water and add quinoa.  Allow to cook until quinoa is al dente.  Drain any excess water. Cool quinoa. Mix all ingredients together in a bowl and toss with vinaigrette.

 

Pesto Vinaigrette
2 garlic cloves
3 cups fresh basil
1/3 cup toasted pine nuts
½ cup grated parmesan cheese
½ cup olive oil
1/4 cup white balsamic vinegar

In a food processor, mince the garlic.  Add the basil, nuts, and cheese.  Slowly add the olive oil until the sauce is desired consistency (you may use more or less of the oil). Add vinegar and allow mixture to blend.  Toss with salad

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