Antipasto Quinoa Bowls

Serves:
2 big bowls
Prep Time:
Total Time:

Just a moment please...

Antipasto Quinoa Bowls: Barely a recipe, this cross between a quinoa bowl and a traditional Italian Antipasto course has all of my favorite things. Of course, the nice thing about it is you can make it your own! Be sure to check out the recipe for my quinoa flavor BOOST trick! | macheesmo.com
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Barely a recipe, this cross between a quinoa bowl and a traditional Italian Antipasto course has all of my favorite things.

Ingredients

2 cups cooked quinoa
1/4 cup sun-dried tomatoes, minced
2 teaspoons red wine vinegar
6-8 small mozzarella balls
2 oz. prosciutto
2-3 oz. Soppressata
Marinated artichokes
Roasted red peppers
Kalamata Olives
Fresh basil
Good olive oil

Directions

1) Cook quinoa according to instructions. Usually this means simmering in water until tender (usually 15-20 minutes). Then drain, cover, and let steam off the heat for a few minutes and fluff with a fork.

2) After quinoa is cooked, stir together with sun-dried tomatoes and red wine vinegar. Season with a pinch of salt.

3) Divide quinoa between bowls and pile in cured meats, artichokes, mozzarella bowls, roasted red peppers, kalamata olives (check for pitts), and fresh basil.

4) Drizzle bowls with good olive oil and serve immediately.