Toasted Quinoa Snow Peas Tomatoes And Mozzarella Salad Recipes

ROASTED TOMATO, ARUGULA AND MOZZARELLA SALAD

Steps:

• Preheat the oven to 450 degrees F.
• Add the tomatoes to a shallow 2-quart casserole dish in a single layer.
• Toss the tomatoes with the oil, and salt and pepper, to taste. Make sure the tomatoes are cut side up after tossing. Roast until the tomatoes are extremely tender, about 35 to 40 minutes. Remove them from the oven and keep warm.
• In a large salad bowl, toss the arugula, mozzarella balls, basil and the warm tomatoes along with any juices from the dish. Drizzle with some good balsamic and season with salt and pepper, to taste.

QUINOA-TOMATO SALAD

Steps:

• Prepare 1 cup quinoa as the label directs. Stir to cool slightly. Toss with 1 cup halved grape tomatoes, one 15-ounce can hearts of palm (drained, rinsed and sliced), 2 chopped scallions, 2 tablespoons olive oil and a pinch of sugar; season with salt. Sprinkle with chopped parsley.

TOASTED QUINOA, SNOW PEAS, TOMATOES, AND MOZZARELLA SALAD

Steps:

• Heat a medium saucepan over medium-high heat. Add quinoa to pan; cook 5 minutes or until toasted, stirring frequently. Add 3 cups water to pan; bring to a boil. Cover, reduce heat, and cook 15 minutes or until tender. Fluff with a fork; cool. Place quinoa in a large bowl. Add peas and next 6 ingredients. Combine rind and remaining ingredients ina small bowl, stirring with a whisk. Add juice mixture to quinoa mixture; toss gently to coat.

HOT TOMATO AND MOZZARELLA SALAD

Steps:

• Arrange the sliced tomatoes and mozzarella in circles in four individual shallow flameproof dishes.
• Sprinkle the chopped red onion and sun-dried tomatoes on top.
• Preheat the broiler to high.
• Whisk together the olive oil, vinegar, mustard, chopped herbs, and seasoning.
• Pour over the salads.
• Place the salads under the hot broiler for 4-5 minutes, until the mozzarella starts to melt.
• Sprinkle pepper over the salads, and serve immediately, garnished with fresh herb sprigs.

SNOW PEAS WITH TOMATOES

Steps:

• In a small skillet or wok, stir-fry garlic in oil and butter for 1 minute. Remove and discard garlic. In the same skillet, stir-fry snow peas for 3 minutes. Add tomatoes and jicama; stir-fry for 1-2 minutes longer or until vegetables are crisp-tender.

TOASTED QUINOA, SNOW PEAS, TOMATOES AND MOZZARELLA SALAD

Steps:

• Toast quinoa in a medium sauce pan, about 5 minutes. Add 3 cups of water to the pan, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender. Fluff with a fork and cool.
• In a large bowl, combine quinoa and peas, mozzarella, onion, cucumber, mint, basil, and tomatoes.
• Whisk lemon rind, juice, and olive oil in a small bowl.
• Toss with quinoa mixture to coat.