2 ounces fresh mozzarella cheese, cut into small chunks
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
Directions:
Prepare quinoa as directed (I like to use a chicken or vegetable stock instead of water for added flavor). After its done cooking, rinse in cool water and chill in refrigerator
Meanwhile, toast almonds
Chop squash, peas, scallions, mozzarella and basil. Set asid
To prepare dressing, whisk together vinegar, olive oil, minced garlic
Mix everything together. Chill before serving, or if you’re too hungry, just eat it
Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
Combine cabbage, pak choi, peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
When ready to serve, gently combine the dressing and almonds with the