May 2012. That’s how long I have to wait to go on the most epic wine tour of all wine tours. Remember the wine dinner at Marchesi Vineyards last month? Well now we’ve signed up for a 10 day winery tour with them and 16 other couples. Talk about wine, food, and culture overload. I can’t wait! It starts in Milan and ends in Rome, so we’re going to tack on a couple extra days before and after so we can check out those cities more. I’ve been to Europe twice before, but never to Italy. To say I’m psyched is an understatement!

Funnily enough, whenever something rad happens with Marchesi, caprese has to be around. I tossed this salad together as something light to go with some jerk chicken and raspberry chipotle skewers. While I could eat my weight in caprese, I wanted something more filling. Cue quinoa. It worked like a champ. Someone might have had a heavier hand than I would have when applying the olive oil, but it was still really good. I think my face is starting to realize I have been sneaking some mozzarella, though. Bummer.

And to stick with the Italian theme that happens just about as frequently as burritos in our house, we went out to eat at Giorgio’s for Andrew’s birthday yesterday. While it might not have been the best Italian food I’ve ever had [that’s at Fratelli Milano in Miami, FL], it was easily the best chicken I’ve ever had. I don’t know what they did to make it so moist, tender, and juicy, but the skin had a ridiculously flavorful crust that wasn’t so much crunchy as it was just plain awesome. Andrew’s red snapper was also really good. We ended the night with a couple cocktails from Teardrop Lounge. If you ever have a chance to go, go. Mind blowing drinks with some of the most unique flavors to ever hit your taste buds. We may or may not have gone for Italian subs today for lunch. We’re addicted.

Ingredients

1 cup quinoa, rinsed

2 cups water

1/2 container grape tomatoes, halved

6oz fresh mozzarella, cut into chunks

1 bunch of basil, chopped

2-4 tablespoons olive oil [depends on your preference]

2-3 tablespoons balsamic vinegar

Fresh cracked pepper to taste

Handful of whole grape tomatoes for garnish

Preparation

Pour water and quinoa into a sauce pan and bring to a boil. Once boiling, cover with a lid and set the timer for 15 minutes. In a bowl, toss the tomatoes, mozzarella, and basil together. Top with the olive oil and balsamic vinegar. Allow the flavors to soak in while the quinoa cooks. Remove the pot to an unused burner for 5 minutes. Leave the lid on. Remove the lid and fluff with a fork. Add the quinoa to the tomato mixture and stir. Top with fresh cracked pepper and taste. Add more oil and vinegar as you see fit. Eat immediately, or allow to chill the fridge until you’re ready to serve.