Tomato, Pepper, Mozzarella, & Caper Salad

A recipe by my friend Amy, from the site "Monkeysee"

I served this already delicious recipe over a bed of Baby Butter Lettuce.

Link to Amy's simple video directions for this amazing dish.

Amy Riolo

Author, Cooking Instructor, Food Writer, Culinary Consultant

http://www.amyriolo.com/  

amy@amyriolo.com

Amy Riolo is an internationally recognized culinary expert specializing in Middle Eastern and Mediterranean culture and cuisine. As a cookbook author, lecturer, food historian, food writer, culinary consultant, and cooking instructor, Amy promotes her philosophy of cooking and living with both pleasure and health. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula has received rave reviews (Capital Books). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) will be released in spring 2009. She is also completing The Mediterranean Diabetes Cookbook, (American Diabetes Association) which will be released in spring 2010.

Amy’s popular lectures range in topics and include everything from Middle Eastern business etiquette to the history of various cuisines. She has been an invited guest speaker for the Embassy of the Arab Republic of Egypt, Welcome to Washington International, Montgomery College, Les Dames D’Escoffier, The Baltimore-Luxor-Alexandria Sister City Committee and the Mycological Association of Washington, DC. Amy also makes frequent appearances on numerous television and radio programs both in the United States and Egypt including Fox TV, Montgomery and Fairfax County TV, Nile TV and WHYY.           

Amy currently writes the “Culture and Cuisine” feature for the Baltimore- Luxor-Alexandria Sister City Committee. She has also written articles for Cooking Light Magazine, Azizah Magazine, and the Kulanu newsletter. A graduate of Cornell University, Amy has experience in vocational, recreational, and children’s instruction, as well as corporate team building and cultural/culinary events. Her knowledge of the Italian, French, Spanish, and Arabic languages has enabled her to interpret many cultures and cuisines with intimacy and ease. She regularly teaches cooking classes at Sur la Table in Arlington, Virginia, and for private organizations.

A successful culinary consultant, Amy enjoys developing menus, recipes, training seminars, and themes for corporations, restaurants, and hotels. Amy is often asked to work as a consultant for museums where she creates menus and décor which represent the theme of new collections. In addition, she works with curators to incorporate sensory components like scent, touch, and taste into the schedule of events, allowing museum patrons to fully experience each exhibit.

Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier, Slow Food DC, Welcome to Washington International (where she co-chairs the Gourmet Committee), Cornell Club of Washington, the Women’s National Book Association, and the Baltimore – Luxor – Alexandria Sister City Committee (Where she is the chairperson of the Baltimore Friends of the Alexandria Library). Amy is based in the Washington DC, area and maintains a home in Egypt. She is currently organizing culinary tours to both the Mediterranean and Middle East.

Gluten Free Quinoa Summer Salad

2 Cups Quinoa

4 Cups Chicken Stock

2 Tbsp Olive Oil

1 Cucumber 

1 Large Celery Stalk
1 Tomato

1 Carrot 

1 Onion
GF Italian Dressing
Salt and Pepper 
Basil for Garnish

1. Combine chicken stock and quinoa in a medium sauce pan and bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed (about 15 minutes).   
2. Peal, slice, and quarter cucumber. Slice celery, onion, and tomato and mix in large salad bowl with cucumbers. 
3. When quinoa is done, remove from heat, place in a colander and run under cold water. 
4. Add quinoa to vegetables and mix will. 
5. Stir in desired amount of GF Italian dressing to desired taste. Season with salt and pepper as needed.  
6. Refrigerate until cool. When ready to serve, add more dressing if needed and serve in a bowl and top with basil. 

Mediterranean Quinoa Chicken Salad

1 Cup Cooked Diced Chicken
1 Cup Quinoa
2 Cups GF Chicken Stock
1 Tomato Diced
1 Red Pepper Diced
1 Small Onion Diced
1 Celery Stalk Sliced
1 Cup GF Italian Dressing
Salt and Pepper to Taste

1. Combine quinoa and stock in a small sauce pan. Bring to a boil, then cover and simmer for about 15 minutes or until all the liquid is absorbed. 
2. Let quinoa cool. 
3. Now combine all the remaining ingredients except for the dressing, salt, and pepper. 
4. Stir in 3/4 cup of the dressing and refrigerate salad until ready to eat. 
5. Add the remaining dressing and salt and pepper if desired. 

Note:

Quinoa contains  more protein than any other grain; an average of 16.2  percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein. 

Quinoa's protein is  of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk! 

Quinoa's protein is  high in lysine, methionine and cystine. This makes it an excellent food to  combine with, and boost the protein value of, other grains (which are low in lysine), or soy (which is low in methionine and cystine).