Caprese Quinoa Salad

Prep 15 min
Total 1 hr 35 min
Servings 8

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The classic summer combination of tomatoes, fresh mozzarella and basil are tossed with quinoa for an easy, but sophisticated summer salad. Cooking the quinoa in broth is the key to a flavourful salad.

Ingredients

4 cups chicken or vegetable broth
2 cups uncooked quinoa
1 teaspoon salt
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon black pepper
1/3 cup olive oil
2 cups halved cherry tomatoes
8 oz (226 g) fresh mozzarella, cut into 1/2-inch cubes
1/2 cup julienne fresh basil leaves, plus additional for garnish

Steps

1

In 2-quart saucepan, heat broth to boiling over high heat. Add quinoa and 1/2 teaspoon of the salt. Reduce heat to low; cover and simmer about 15 minutes or until all broth is absorbed. Transfer to large bowl. Refrigerate at least 1 hour until cool.
2

In small bowl, beat vinegar, mustard, remaining 1/2 teaspoon salt and the pepper with whisk. Slowly beat in olive oil.
3

Stir tomatoes, mozzarella and vinaigrette into cooled quinoa. Gently stir in 1/2 cup basil leaves.
4

Transfer to serving bowl; garnish with additional basil.

Fun fact: Quinoa isn’t a grain at all. It’s actually a seed.
For a fun variation, substitute chopped grilled vegetables, like zucchini, eggplant or bell peppers for the cherry tomatoes.