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Quinoa and Burrata Caprese Salad and 8 Favorite Whole Food Blogs

Everyone’s favorite caprese salad with tomatoes, basil and creamy burrata cheese gets a protein boost thanks to the addition of  healthy quinoa.

Quinoa Buratta Caprese Salad | foodiecrush.com

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.

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Quinoa Caprese Salad | foodiecrush.com

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.

 

Leave a note in the comments section to tell me about it so we can keep our eyes peeled on the trendsetters for the next, great quinoa.

Quinoa and Buratta Caprese Salad | foodiecrush.com

Print

Quinoa and Burrata Caprese Salad

Ingredients

  • 2 medium tomatoes sliced (I like Campari tomatoes unless I have fresh from my garden)
  • 1 packaged ball of Burrata cheese
  • 1/2 cup quinoa cooked
  • 5-6 basil leaves thinly sliced
  • 1 1/2 tablespoons good and fruity extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • kosher salt and freshly ground black pepper

Instructions

  1. Layer tomato slices in a salad bowl or plate. Remove the Burrata cheese from it's package and drain the water. Gently tear the cheese ball in half, reserving one half for another salad or other use (you should use the drained cheese within a day after draining.) Add the quinoa and basil leaves and drizzle with the olive oil and balsamic vinegar. Season with the kosher salt and freshly ground pepper and serve.

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Reader Interactions

Comments

  7. This looks beautiful – and delicious! I have quinoa in the house and I’m going out to buy the rest of the ingredients. Thanks for another great post! Another one for Pinterest !!

    Reply

  11. WOW this looks amazing. I love a caprese burrata salad and I love quinoa, so it’s a pretty perfect combo. A match made in heaven.
    Looking forward to making this.

    Reply

  16. Hi Heidi,
    In addition to flood bloggers making Quinoa accessible with yummy looking recipes such as the one above, I think there are two more reason for it’s popularity – increased gluten intolerance or people avoiding gluten and the ease of use – compared to other healthy and whole foods you don’t have to soak overnight or prepare it in a complicated fashion – it’s quick, fast and healthy and you can use it savoury or sweet.

    Reply

  18. I like this family whole food blog called http://insockmonkeyslippers.com She gives tips on alternatives for dyes sugars and such and has great recipes that I always use. Btw, agave syrup is not a whole food. It’s boiled down and is exactly like corn syrup. Love your site!

    Reply

  22. I love me some quinoa, but burrata is a new-to-me ingredient that I’ve had fun experimenting with lately (I mean, it’s cheese, so I like it). I have one ball of burrata left and it has this recipe’s name all over it! So excited for juicy red tomatoes to be making an appearance, too. And thank you, Heidi, for including me in your list of whole food blogs along with such great company. Your summary made me smile. xo.

    Reply

  29. Such a fantastic list. I love lists like this, as there is always at least one that is new to me! And quinoa? Be still my heart. I’m so glad that it is taking such firm roots here!

    Reply

  34. Here you go with that burrata again! This looks fantastic. I fell in love with quinoa a few years ago and have actually replaced it for rice in my house. We now eat it a few times a week. I love the nuttiness it adds to any meal.

    Reply

  35. I usually do not leave a response, but after looking at a ton of responses
    on Quinoa and Burrata Caprese Salad and 8 Favorite Whole Food
    Blogs | foodiecrush. I do have some questions for you if you do not mind.
    Is it only me or does it look as if like some of these comments look like they are written by brain dead people?
    :-P And, if you are posting at other places,
    I would like to follow everything new you have to post.
    Would you list of the complete urls of your shared pages
    like your twitter feed, Facebook page or linkedin profile?

    Reply

  36. I know this is not timely or anything, as this post is from nearly 2 years ago, but the link for the favorite whole food blogs now goes to a website selling e-cigarettes. Which is essentially the exact opposite. Don’t know how that happened but just wanted to give you a heads up! :)

    Reply

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