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Recipes - Caprese Quinoa with Homemade Basil Oil Recipe

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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Ingredients
Amt.	Measure	Ingredient



1	cup	dry quinoa
2	cups (8 fl oz)	water
6	ounces	boconcini balls
6	tablespoons	basil, fresh chiffonade cut
1/2	teaspoon	salt
1/2	teaspoon	black pepper
2	cups cherry tomatoes	Tomatoes
1/2	tablespoons	olive oil, extra virgin
1	tablespoon	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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