Quinoa salads [ pomodori – mozzarella e basilico ]

La ricetta Quinoa salads [ pomodori – mozzarella e basilico ] è un’alternativa fresca e leggera ideale per un piatto estivo, che combina agrumi dei pomodorini, morbidezza della mozzarella, aromaticità del basilico e nutriente quinoa, ricca di proteine e priva di glutine. Questo piatto è una celebrazione della cucina sana e saziente, perfetto per pasti veloci ma con un equilibrio tra sapori tradizionali Mediterranei e ingredienti innovativi come la quinoa. La basilico adds freshness, while the mix of textures—creamy cheese, crisp tomatoes, and nutty quinoa—creates a visually vibrant dish.

• Rincola under cold water in a colander for 1-2 minutes to rid of the bitter saponins present in the grains.
• In a saucepan, combine rinsed quinoa with twice its volume of water (es. 100g quinoa = 200ml), add a pinch of salt, and bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are transparent and liquid is absorbed (ca. 15-20 minuti).
• Transfer cooked quinoa to a bowl and let cool completely at room temperature before assembling.
• Pear tomatoes into halves, dice mozzarella into cubes (preferably fresh buffalo milk mozzarella for creaminess), and roughly chop basil.
• Combine cooled quinoa with tomatoes, mozzarella, and basil in a large bowl. Lightly drizzle with extra-virgin olive oil and season with freshly ground salt. Toss gently to enhance textures without bruising tomatoes or mozzarella.
• Refrigerate for 30 min to 2 hours before serving. Adjust quantities ensuring quinoa is the correct proportion; 70g dry quinoa serves 1 person, expanding 2x in bulk during cooking.
• Serve chilled as a light main course or salad side, enjoyed as a picnic-friendly dish perfect for summer lunches or post-workout quick bites.

Per maggiori dettagli o varianti vai alla ricetta completa.