INGREDIENTS

1.5 cups cooked red quinoa
1 head broccoli chopped
1 bunch of kale chopped
1/2 cup dried cranberries
1 cup chopped pecans
Sliced almonds

 

Olive oil dressing:

1/4 cup of Pompeian Robust Olive Oil
juice of 1 and 1/2 lemons
2 Tablespoons honey
1/2 teaspoons sea salt
1 teaspoon Onion flakes
1/4 teaspoon roasted garlic powder
1/4 tsp black pepper

PREPARATION

  1. Place mozzarella pearls in silicone mold, bake for 11 minutes. Meanwhile, make your balsamic glaze.
  2. In a medium sauce pan add your balsamic vinegar, brown sugar and simmer for 5-10 minutes, stirring frequently, until sauce thickens. Set aside to cool completely.
  3. Remove cheese from oven, press with a cloth or paper towel to remove excess liquid. Place in the fridge until cooled completely.
  4. Halve or quarter your tomatoes and add to a large bowl, layering your cheese, olive oil, balsamic, glaze, salt, pepper and basil leaves. Enjoy immediately.

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