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Herby Quinoa and mozzarella salad
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Herby Quinoa Salad with Buffalo Mozzarella

This vibrant salad combines fluffy quinoa with fresh vegetables and buffalo mozzarella, all brought to life by a herb sauce infused with the Bāqa herb blend. The blend’s ingredients, including basil, parsley, oregano, and thyme, work together to create a rich, aromatic dressing. Basil adds a sweet, peppery note that enhances the mozzarella, while parsley brings a fresh, slightly bitter flavour that balances the creaminess of the cheese. Oregano contributes an earthy, robust taste that pairs well with the quinoa, and thyme offers subtle oral and woody undertones, tying all the flavours together. The result is a delightful dish that showcases the unique depth and complexity of the Bāqa herb blend.

Preparation time

20 min.

Cooking time

20 min.

Serves

8

Spice used

Baqa

Difficulty

Medium

Ingredients

 

20 cherry tomatoes, halved 

8 baby courgettes, sliced

Extra virgin olive oil 

Salt and black peppers

500g quinoa 

600g water 

2 tablespoons almonds, toasted 

1 teaspoon crushed garlic 

4 tablespoons grated Parmesan cheese (optional) 

6 large heirloom tomatoes, sliced 

1 lemon, juice 

8 courgette flowers, pollen stems removed and quartered 

4 teaspoons Bāqa by Camelēr Spice Co. 

1 ball of buffalo mozzarella or 20 mini buffalo mozzarella balls

Method

  1. Preheat the oven to 150°C/280°F/gas mark 2. Toss the cherry tomatoes and sliced baby courgettes with olive oil, salt, 1 teaspoon of Bāqa herb blend, and pepper. Roast them on a baking sheet for 15-20 minutes until slightly softened.
  2. Rinse the quinoa under cold water. In a medium pot, bring water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until all water is absorbed and quinoa is tender.
  3. In a small bowl, combine crushed garlic, toasted almonds, and grated Parmesan cheese.
  4. Slice the heirloom tomatoes and combine with the roasted cherry tomatoes  baby courgettes in a large bowl.
  5. Add the quartered courgette flowers to the tomato mixture. 
  6. Once quinoa is cooked, mix together the tomato and courgette flower mixture as well as the almonds, stirring gently to combine or you can layer up and mix just before serving. 
  7. In a separate small bowl, prepare the dressing by mixing 3 teaspoon of Bāqa herb blend with 2 tablespoons of olive oil. Let it sit for 5 minutes to infuse. 
  8. After infusing, whisk lemon juice with the Bāqa herb-infused olive oil mixture and drizzle this herb dressing over the salad and toss gently to coat. 
  9. Just before serving, tear buffalo mozzarella over the top of the salad or you can use those dainty mini mozzarella balls that many supermarkets and deli's provide.