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Recipes - Caprese Quinoa with Homemade Basil Oil

Recipe Name

Caprese Quinoa with Homemade Basil Oil

Submitted by

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Recipe Description

http://www.howsweeteats.com/2011/07/quick-caprese-quinoa-with-homemade-basil-oil/

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	30	Ready In (minutes)	45

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



2 2/3	tablespoons	dry quinoa
1/3	cup (8 fl oz)	water
1/4	cup, shredded	boconcini balls
1	tablespoon	basil, fresh chiffonade cut
1 1/4	dash	salt
1 3/4	dash	black pepper
1/4	large whole (3" dia)	Tomatoes
1/4	teaspoon	olive oil, extra virgin
1/2	teaspoon	basil

Steps

Sequence	Step

1	Prepare quinoa according to directions on box (which is most likely: 2 cups water 1 cup quinoa, bring to a boil, reduce to a simmer, cover and cook for 15 minutes). Depending on whether you want your quinoa hot or cold (it’s great both ways) either let it cool completely or immediately add in the tomatoes, cheese, basil, salt and pepper. Drizzle about 2-3 tablespoons of basil oil over top and serve!
2	Blend oil and basil leaves in a blender or food processor for 30-60 seconds, just until the two are mix. Pour mixture into a small saucepan and heat over medium heat, just until bubbles appear around the edges. Heat for about 5 minutes, the remove from heat and let cool completely. Once cool, pour through a fine mesh strainer and press on the basil leaves to release all the oil. Store in an airtight container for 2-3 weeks – stays fresh best if set in the fridge.

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