Summer quinoa salad w/ asparagus, cherry tomatoes & buffalo mozzrella
I'm absolutely over the moon that summer is upon us. Even though the weather is still pretty fickle here in Auckland, we are starting to see an abundance of tomatoes, zucchini and strawberries at the fruit and vegetable store. I'm so very ready to dive head first into bright summer flavours.
This salad is the epitome of good weather living. Nutritious quinoa is the base. I've cooked it in stock so it's got loads of flavour. The dressing is a simple olive oil, lemon and garlic blend. I've piled the salad high with lightly blanched asparagus, sweetcorn, cherry tomatoes, lots of homegrown basil and finished with hand torn chunks of decadent buffalo mozzarella. My favourite variety is Clevedon Buffalo Mozzarella - it can't be beat!
This salad will definetly be on my Xmas table. I hope you love it. Kelly xox
SERVES: 3-4
INGREDIENTS
1 cup white quinoa
2 cups vegetable stock
½ cup sweetcorn
1 bunch of asparagus, preferably quite thin stems
150 grams cherry tomatoes, halved
200 grams buffalo mozzarella
large handful basil, roughly chopped
DRESSING
60 mls Extra virgin olive oil
juice of one lemon
1 teaspoon coconut sugar or maple syrup
a generous seasoning of sea salt and cracked black pepper
TO SERVE
extra basil leaves
cracked black pepper
extra olive oil for drizzling
METHOD
Place quinoa in a saucepan with the vegetable stock. Bring to a boil before reducing to a simmer and partially covering with a lid. Cook for 15 – 20 minutes until the liquid has been absorbed and the quinoa is tender. Spread quinoa out on a large place and leave to cool and dry.
Remove the bottom third of the asparagus and blanch for one minute in boiling water. Plunge into ice water to cool down rapidly and ensure it retains the bright green colour. Drain asparagus well, dry in a tea towel and then cut in half.
DRESSING: Combine all dressing ingredients in a jar and shake until thoroughly mixed.
In a large bowl combine the cooled quinoa, corn, asparagus, cherry tomatoes and basil. Pour the dressing over and toss well to combine. Taste and add additional sea salt and cracked black pepper if desired.
Use your hands to break the mozzarella into chunks. Scatter over the top of the plated salad.
TO SERVE: crack black pepper over the salad and drizzle each piece of mozzarella with a little olive oil. Extra basil leaves can be used to garnish.