Salada de Quinoa e Burrata Caprese e 8 Blogs de Comida Integral Favoritos
Everyone’s favorite caprese salad with tomatoes, basil, and creamy burrata cheese gets a protein boost thanks to the addition of healthy quinoa. There are few ingredients that have made as big a splash on the current food trend scene, with as quick of a rise in popularity—and I’m not talking bacon here—than the superfood we call quinoa. It’s pronounced, keen-wa, but I’ve heard tongue-tied foodies say kwiin-wa and even kwin-O-uh. However it’s name passes your pearly lips, quinoa has definitely made an impression on food bloggers and their recipes. Heck, it’s made an impression on the world, with 2013 being named the “International Year of Quinoa” by The United Nations General Assembly thanks to its potential to assist in eradicating world hunger. Quinoa is an ancient grain, revered as a staple in the diet of the pre-Columbian Andean and Incan people who harvested it over 7,000 years ago. But until the past few years, quinoa was anything but a favored alternative to potatoes, rice and pasta. It wasn’t the chosen one cuddling up to the grilled chicken on your plate. But I’m here to tell you my theory on what helped change that. I first became aware of these pearly little nuggets at least 15 years ago when I was the art director of a national health food magazine. We wrote plenty of articles extolling the virtues of this nutrient-dense, gluten-free grain, preaching it’s health benefits as a superfood because it is a complete protein thanks to its nearly perfect ratio of ratio of carbohydrates to proteins to fats. A grain with high protein content. Now we’re talking superfood. It’s not like I didn’t learn about it’s magic properties, but did I try it? No, I didn’t. Why not? The name simply sounded a little weird, a little too medieval (what IS an ancient grain?) and I was just fine with keeping my evolving culinary horizons within reach of convincing my husband to try brown rice and Mediterranean couscous. Oh yes, I was happening my friends. So why has quinoa seen such an upsurge in popularity in recent years? Chefs and retailers are always looking for something new to showcase, to develop, to sell so we may be seeing it more, but that doesn’t mean people know what to do with it. I think the secret to quinoa’s success may owe a big thank you to the emerging popularity of food blogs and the authors behind them who make nutritious recipes that are approachable and delivered by a friendly, whole foods face. Se você fizer esta receita, por favor me avise! Deixe um ⭐️⭐️⭐️⭐⭐️️ nesta receita abaixo e deixe um comentário, tire uma foto e tag me on Instagram com #foodiecrusheats. Subscribe to FoodieCrushInstagramFacebook, PinterestTwitter
Ingredientes
- 1/2 copo de quinoa (, cozinhado)
- 2 tomates médios (, fatiados (gosto de tomates Campari a menos que tenha frescos do meu jardim))
- 1 bola embalada de queijo Burrata
- 1 1/2 colher de sopa de azeite extra-virgem bom e frutado
- 2 colheres de chá de vinagre balsâmico
- 5-6 folhas de manjericão (, fatiadas finamente)
- sal kosher e pimenta preta recém moída
Instruções
- Coloque fatias de tomate em camadas em uma saladeira ou prato. Retire o queijo Burrata da sua embalagem e escorra a água. Rasgue suavemente a bola de queijo ao meio, reservando uma metade para outra salada ou outro uso (você deve usar o queijo escorrido dentro de um dia após o escorrido.) Adicione as folhas de quinoa e manjericão e regue com o azeite de oliva e o vinagre balsâmico. Tempere com o sal kosher e a pimenta moída na hora e sirva.
