Cucumber Bruschetta Salad

I love bruschetta, well lets be honest, I love all Italian food!  I used to make an amazing bruschetta, but as my health journey has evolved, I have steered away from eating a lot of bread.  This weekend, a co-worker of my husbands was going out of town and allowed us to raid his garden!  What vegetarian wouldn't take complete advantage of that type of offer?!?  Along with a ton of other yummy veggies, we got some cucumbers and yellow/red grape tomatoes.  They sat uneaten all weekend because it was a holiday weekend and an excuse to overindulge (well my excuse anyways).  Today, after feeling the effects of the weekend festivities, I knew I needed to get back on track.  I remembered an amazing post one of my best friends had shared of her cucumber bruschetta (bruschetta on sliced cucumber instead of bread), so I decided I would make a salad with the same ingredients that I use in my bruschetta!  It turned out so well, there is none left!  Enjoy!!

Cucumber Bruschetta Salad

Ingredients

3 large cucumbers, peeled and sliced
12 (or more as desired) grape tomatoes, halved
1 Tbsp garlic, minced
4 leaves of basil, roughly chopped
1 Tbsp olive oil
1/2 Tbsp balsamic vinegar
Sea salt and pepper to taste
Hand grated parmesan cheese for topping

Combine all ingredients in a large, air tight container.  Toss well to allow all ingredients to incorporate.  Let stand for at least an hour in the fridge.

Bruschetta Quinoa Salad

The nasty germs made their way to our house last week!  Everyone was down at some point during the week so I was a bit MIA.  With a healthy house, I was able to try some new ideas in the kitchen.  Since quinoa and I have a fairly new relationship, I have kept my recipes pretty simple.  I haven't strayed away from hot dishes and was a bit intimidated by cold, salad-like quinoa recipes.  I decided to alter my Bruschetta Quinoa Skillet to a salad version that would be delicious as a side salad, and versatile enough to prep for meal prep.  This was honestly the first time I have ever tried cold quinoa and I must say, it is just as delicious.  Enjoy!

Bruschetta Quinoa Salad

Ingredients

2 cups cooked quinoa (about 1 cup uncooked)
1 cup grape tomatoes, halved
1 cup mini mozzarella balls
12 basil leaves, roughly chopped
2 Tbsp garlic, minced
4 Tbsp balsamic vinegar
2 Tbsp olive oil
1/2 Tbsp pure honey
Sea salt and pepper to taste

In a large bowl, combine all ingredients.  Mix well to incorporate all the flavors.  Store in an air tight container, in the refrigerator, for at least 1 hour to allow the ingredients to marinate.

Bruschetta Quinoa Skillet

As a vegetarian, the word Quinoa came up often when I was looking at recipes to broaden my horizon in the scope of all things vegetarian.  I admit, the first time I tried it, I thought it was so awful that I didn't know how recipes existed with that ingredient.  I went for months without trying it again and decided to give it another go.  I developed the recipe that became my first blog and I loved it!  A new found love for Quinoa was developed (and even learning the correct way to pronounce it).

I love bruschetta, but I have been trying to stay away from excess gluten and those lovely pieces of bread they are on qualify as excess gluten.  Quinoa is gluten free and with the extra vegetable components of bruschetta, I figured they would go well together.  Not only is this dish delicious, but it is a one pan dish that doesn't leave your sink full of dirty dishes!  Enjoy!

Bruschetta Quinoa Skillet

Ingredients 

1 tbsp coconut oil
1 tbsp garlic, minced
1 cup quinoa, uncooked
1 cup vegetable broth
1 8oz can of tomato sauce
1 tsp oregano
salt and pepper to taste
1 cup grape tomatoes, halved
1/2 cup basil, roughly chopped
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded

In a medium pan, heat coconut oil over medium heat.  Add garlic and sauté for 1 minute, until garlic becomes fragrant.  Add quinoa, vegetable broth, tomato sauce, oregano and salt and pepper to taste.  Cover and cook for 15 minutes or until quinoa is fully cooked.

When quinoa is done, add tomatoes and basil.  Cook for 5 minutes to incorporate flavors.  Top with cheeses and allow to melt.  Serve immediately.