- 1 cup uncooked quinoa
- 2 cups water
- 1/4 cup red onion, diced
- 1/2 – 3/4 lemon, squeezed
- 2 tbsp extra virgin olive oil
- 1 cup cherry tomatoes, quartered
- 1 cup buffalo mozzarella
- salt and fresh pepper, to taste
- 4 oz fresh basil
- 1/4 of bread crumb
Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluffwith a fork and set aside in a large mixing bowl to cool. While the quinoa cools, dice all the vegetables. Add the red onion, basil, ½ cup buffalo mozzarella ,and tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.
Take mixture and place in an 8X8 glass container. Top mixture with remaining ½ cup of buffalo mozzarella and bread crumb. Cook in over at 350F for 15-20 minutes. Serve with fresh fish or a nice steak and enjoy!