Caprese Quinoa Salad
Simple to make, healthy and delicious, this Caprese Quinoa Salad is a huge crowd pleaser!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: brunch, dinner, Main Course, main dish, meatless, Salad, vegetarian
Cuisine: American
Diet: Gluten Free
Servings: 6 -8 servings
Calories: 300kcal
- 2 cups uncooked quinoa rinsed and drained
- 32 ounces vegetable broth
- ½ cup red grape tomatoes halved
- ½ cup yellow grape tomatoes halved
- ½ cup fresh mozzarella sliced
- ¼ cup fresh basil. torn and chopped
- 2 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- 1 clove garlic diced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Cook quinoa in vegetable broth according to instructions.
Allow to cool completely.
Prepare dressing by adding oil, balsamic vinegar, garlic, salt and pepper in sealable glass jar. Shake well.
Add tomatoes, basil and mozzarella cheese to cooled quinoa.
Toss with dressing and allow to sit in the refrigerator for a couple of hours so all of the flavors marinade.
You can prepare this ahead of time and refrigerate until ready to serve.
You can prepare the quinoa with either water or vegetable or chicken broth (for more flavor).
Calories: 300kcal | Carbohydrates: 41g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 767mg | Potassium: 400mg | Fiber: 4g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 3mg