“Sumptuous Vegan Italian Breakfast: Delizioso Caprese Salad with Quinoa Porridge”

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• Pinch of salt
• 2 large tomatoes, sliced
• 8 oz fresh basil leaves
• 8 oz vegan mozzarella cheese, sliced
• 1/4 cup balsamic vinegar reduction
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste
• Optional: Toasted almonds and dried fruits for added texture and flavor

Instructions

1. Rinse quinoa under cold water, drain well, and transfer to a saucepan with water or vegetable broth and a pinch of salt. Bring to a boil, then lower the heat and simmer until cooked through. Set aside.
2. In a large platter, arrange sliced tomatoes, fresh basil leaves, and vegan mozzarella slices in alternating layers. Drizzle with balsamic vinegar reduction and extra virgin olive oil, seasoning with salt and pepper to taste.
3. Serve quinoa porridge alongside the Caprese salad, garnishing with optional toasted almonds and dried fruits for added texture and flavor.

Chef’s Insight

Allow the quinoa to cool slightly before serving to enhance its mouthfeel. - Choose ripe, juicy tomatoes for a burst of flavor in the Caprese salad.

Notes

If you prefer a thicker porridge, adjust the liquid ratio accordingly.