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Caprese Quinoa Salad

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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.
May 15, 2018

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.

Expert Tips

  • Tip 1
    Fun fact: Quinoa isn’t a grain at all. It’s actually a seed.
  • Tip 2
    For a fun variation, substitute chopped grilled vegetables, like zucchini, eggplant or bell peppers for the cherry tomatoes.

Nutrition Information

330 Calories, 17g Total Fat, 12g Protein, 32g Total Carbs, 5g Sugars

Nutrition Facts

Serving Size: 8
Calories
330
Total Fat
17g
Saturated Fat
1.5g
Trans Fat
0g
Cholesterol
20mg
Sodium
840mg
Total Carbs
32g
Dietary Fiber
3g
Sugars
5g
Protein
12g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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