Purslane Quinoa salad…delicious!
Purslane is the bomb. Google it. Amazing source of Omega 3 fatty acids. Here is a cool article about it’s many benefits.
Quinoa w/ Purslane, Tomato, Basil, and Mozzarella
- 1/2 cup Olive Oil
- 2 Tablespoons Balsamic Vinegar
- 1/2 teaspoon Salt, More To Taste
- 1/2 teaspoon Black Pepper
- 2 cups Red Quinoa
- 4 cupsWater
- 1/2 teaspoon Salt
- 1 cup Red Grape Tomatoes, Halved Lengthwise
- 1 cup Yellow Cherry Tomatoes, Halved Lengthwise
- 8 ounces, weight Fresh Mozzarella, Cut Into Small Cubes
- 24 whole Basil Leaves (chiffonade) or Bee Balm leaves
- 2 cups of cleaned and chopped Purslane fresh from weeding the garden
Combine olive oil, balsamic, salt and pepper in a jar. Put on the lid and shake vigorously. Set aside.
Prepare the quinoa by bringing 4 cups of water to a boil, then adding the quinoa. Reduce the heat to low and simmer, covered for about 15 minutes, or until all the water is absorbed. Pour quinoa out onto a baking sheet and spread into a single layer to cool quickly.
Once the quinoa has cooled to room temperature, throw into a large bowl and toss in the tomatoes and mozzarella and the chopped Purslane. Stir gently while adding 2/3 of the dressing. Stir in the basil. After everything is incorporated, give it a taste; add more dressing if it needs it, or reserve the rest of the dressing for another use. Add more salt and pepper if needed.
NOTE: It’s best to make this at least a couple of hours ahead of time and stored in the fridge.
Here is a picture of Purslane, taken by The Wildfood Girl. Her site is wildly wonderful!
Purslane thrives in a cultivated garden, I almost would rather make room for it by ripping out the radishes…
PATREON
