This salad is one of my favorites. The combination of crunchy quinoa, herbs, veggies and soft buffalo mozzarella cheese is perfectly balanced, healthy and full of flavors. It makes a great, satisfying lunch or a fresh simple side-dish. My today’s discovery is serving it in lettuce leaf boats. Which is especially cool if you have guests over for a dinner and want your table to look pretty. I find, that this way of presentation is much nicer than having one big bowl of salad on the table, besides, it is way easier to serve.
Leaf boats also work great in a lunch container. This way the salad doesn’t get soggy and stays crunchy and crisp longer.
I like light, fresh and easy lunches. Salads in this sense are the best (especially if you can organize yourself to prepare your own salad and bring it to work). Having a salad for lunch saves you a lot of energy and charges you with the vitamins and microelements.
Salads don’t cause drowsiness and sleepiness, they don’t make you feel heavy and bloated. Furthermore, eating a healthy salad for lunch increases your chances to avoid grabbing a brownie or muffin in search to fix jumping blood sugar levels.
Again, this, of course, depends on the type of salad and on which kind of dressing is used. A supermarket-purchased Caesar salad with fried chicken, loads of cheese, salty and greasy croutons and fatty artificial dressing is obviously no healthy salad alternative. In fact, I think it has no right to be called a salad! 😡
Ok, back to my healthy and colorful quinoa, veggies and mozzarella salad. I use the mix of black, red and white quinoa, just because it’s more interesting and in my opinion looks prettier. But you can also go for just white or just red, or even if you are not a big fan of quinoa, substitute it with bulgur or millet (with keeping in mind that millet and quinoa are gluten-free).
- ½ cup of quinoa (cooked according to instructions on the package)
- 1 small cucumber (chopped in cubes or half circles)
- 3 cherry tomatoes (cut in wages)
- 1 tablespoon of chopped parsley
- ½ tablespoon of chopped spring onions
- 1 tablespoon of chopped purple basil (or normal green basil)
- ½ of buffalo mozzarella ball
- 3 big leaves of lettuce
- olive oil, white wine vinegar or lemon juice, salt and pepper
- Mix quinoa with herbs and vegetables. Add pieces of mozzarella (you can chop or tear it up with your hands. I like the second option). Dress and season the salad.
- Place lettuce leaves on the plate. Fill the lettuce leaf boats with quinoa salad.