Caprese Quinoa Salad
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 5 ounces fresh baby spinach
- 4 ounces fresh mozzarella cheese
- 2 cups cherry tomatoes halved
- 1/2 cup fresh basil cut into ribbons
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon tellicherry black pepper
Method
- Cook the quinoa: in a medium sized pot, add the quinoa and water, bring to a boil, then cover and allow to simmer for 20 minutes. Once the quinoa has absorbed all the water, fluff the quinoa with a fork and allow to cool.
- Slice the tomatoes, and halve the mozzarella balls. I used a mix of cherry tomatoes for color - but pick the sweetest and most in-season tomatoes you can find (usually cherry tomatoes are my go-to off season).
- In a serving bowl, add the cooled quinoa, tomatoes, spinach, and mozzarella. Top with the fresh shredded basil. Drizzle the olive oil and balsamic vinegar over the salad and crack salt and fresh black pepper over the salad.
Nutrition
Calories329kcalCarbohydrates33gProtein14gFat16gSaturated Fat5gPolyunsaturated Fat2gMonounsaturated Fat8gCholesterol22mgSodium369mgPotassium634mgFiber4gSugar3gVitamin A4043IUVitamin C27mgCalcium217mgIron4mg