Description
A vibrant and refreshing twist on the classic Caprese salad, incorporating protein-rich quinoa and fresh ingredients for a wholesome experience.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls, halved
- 1/2 cup fresh basil leaves, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water to wash away any bitterness.
- Combine the rinsed quinoa and water (or broth) in a medium saucepan and bring to a rolling boil.
- Reduce heat to low, cover, and simmer for approximately 15 minutes, or until quinoa is fluffy.
- Transfer the cooked quinoa to a large mixing bowl.
- Add the halved cherry tomatoes, mozzarella balls, and chopped basil.
- Whisk together the olive oil, balsamic vinegar, salt, and pepper in a separate bowl.
- Pour the dressing over the salad mixture and toss gently to coat.
- Serve immediately, or chill in the refrigerator if preferred.
Notes
Make-ahead magic: This salad keeps well in the fridge for a couple of days if stored properly.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg