Roasted Beet Mozzarella Salad with Quinoa

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

This is a twist on a classic Italian antipasta - Insalata Caprese, using roasted beetroot instead of tomatoes and quinoa for a healthy and satisfying lunch salad, which is very easy and quick to put together.

2 Beetroot, roasted 200 g Buffalo mozzarella Chives 5 tbsp Olive oil 1 tsp Lemon zest 2 tbsp Lemon juice Pinch of sugar Sea salt and black pepper 1 cup Cooked quinoa

1. Cut the roasted beet into 1cm thick slices. Drain and slice the buffalo mozzarella into thick pieces. Arrange them alternately on a serving platter so that they overlap.
   
2. Cut the chives into thin rings. Whisk together the olive oil, lemon zest, lemon juice, pinch of sugar, salt and pepper in a bowl.
   
3. Pour half of the dressing over the salad and allow it to marinate for 5 minutes. Toss the cooked quinoa with the rest of the dressing and some chives. Mound the well tossed quinoa in the center of the beet-mozzarella salad. Sprinkle some chives and sea salt over.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com