Fresh Caprese Quinoa Salad
Ingredients
The salad
-
⅔
cup
quinoa, uncooked
-
8
oz
fresh mozzarella balls, halved
-
1.5
cups
cherry tomatoes, halved
-
½
cup
fresh basil, roughly chopped
The dressing
-
2
tablespoons
extra virgin olive oil
-
2
tablespoons
balsamic vinegar
-
to taste
salt
-
to taste
pepper
Instructions
- 1. Cook quinoa by bringing water and quinoa to a boil, then reduce heat and simmer until water is absorbed.
- 2. Cool the cooked quinoa in the refrigerator for at least an hour.
- 3. Prepare the salad by halving the cherry tomatoes and mozzarella balls, and roughly chopping the basil.
- 4. In a large mixing bowl, combine the quinoa, tomatoes, mozzarella, basil, olive oil, balsamic vinegar, salt, and pepper.
- 5. Mix well and serve immediately, or store in an airtight container in the fridge for up to 3-5 days.
Nutrition Facts (estimated)
Servings
4
Calories
326
Total fat
22g
Total carbohydrates
30g
Total protein
15g
Sodium
0mg
Cholesterol
0mg
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