Mary Alexander Satterfield is a Memphis-based recipe developer and content creator. She runs a food blog called @the_hungry_hooker inspired by her maiden name Hooker. MA takes recipes you love and lightens them up with clean ingredients giving them a healthy twist. Learn more at Hungryhooker.com and follow on Instagram @the_hungry_hooker.
- 1 cup quinoa, measured uncooked
- 2 cups bone broth or water
- 1-2 cups sliced cherry tomatoes 1 shallot, diced
- 1/3 cup mozzarella pearls 1/4 cup sliced basil
- Olive oil Balsamic glaze
- Salt & pepper, to taste
Prepare the quinoa. Add the uncooked quinoa to a pot and pour in two cups of broth or water. Bring to a boil. Once boiling, reduce to a simmer and cover to cook for 13-15 minutes.
While the quinoa cooks, prepare your other ingredients. In a large bowl, combine tomatoes, shallot, and basil. Drizzle with olive oil and season with salt.
Add the cooked quinoa and mozzarella to the bowl. Drizzle with balsamic glaze. Stir to combine.
Season with salt and pepper, and enjoy with your favorite protein!
Prep Time: 30 minutes Makes 5 Servings