Tomato Mozarella with Quinoa Salad by Ingrid Christensen

Tomato Mozarella with Quinoa Salad by Ingrid Christensen

This is easily adapted for any number of guests so I’ll give approximate per person measures.

1 large Tomato (big enough to fit your mozarella inside)
1 Mozarella di Buffola (approx 80-125g)
1 medium sized Capsicum/Red Bell Pepper (cut in 1 cm dice)
1/2 medium sized Eggplant/Aubergine (cut in 1cm dice)
15grams uncooked Quinoa
Salad leaves & Lemon for garnish, Oil for cooking

Step 1: Boil 1 litre of water to be used to skin the tomato and cook the quinoa

Step 2: Add Quinoa and 300ml boiling water to a pot and boil for approximately 15 minutes until cooked. Remove from heat and drain in a sieve.

Step 3: Core Tomato and cut a small cross in the top and cover with boiling water for 10-15 seconds. Drain and cover with cold water.

Step 4: Heat a fry pan (medium-high heat) big enough to hold your Capsicum & Eggplant. Add your oil or choice and any spices or herbs you may like – I used olive oil with a dash of sesame oil to accentuate the nuttiness of the quinoa. Once heated add Capsicum and Eggplant. Cook until done – stirring gently occasionally – don’t overcook your vegetables should keep their shape! Allow to cool.

Step 5: Peel & discard the skin from your tomato, then hollow out the interior keeping the trimmings. You may need to trim the base to do this. Cut a design from your tomato – I used a simple triangular design – don’t cut away too much or it will lose the shape! Insert the mozarella.

Step 6: To make the salad chop up the tomato trimmings and add to the cooled veges along with the quinoa and mix gently.

Step 7: Dress your serving plate with salad leaves, put your quinoa salad in the middle and top with the tomato mozarella. Garnish with lemon.

Step 8: Serve with a squeeze of lemon and your favourite salad oil – I used olive oil but a nutty flavoured oil might be rather nice too.

Buon apetito!

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