Caprese Quinoa Salad
Image: Joy Food Sunshine
Caprese Quinoa Salad
Ingredients
- 1 cup of dried quinoa
- 2 cups of liquid (chicken broth, vegetable broth or water)
- 1 pint of cherry tomatoes, cut in half *the pack with different colored tomatoes would be gorgeous here*
- 8 oz fresh bocconcini mozzarella balls (you can also buy an 8 oz ball of mozzarllea and cut it into bite sized pieces)
- ½ cup fresh basil, finely chopped
- Salt and pepper
For the Vinaigrette
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 clove of garlic, minced
- 1 tbsp maple syrup
- Salt and pepper
Instructions
Cook quinoa according to package instructions.
Cut the cherry tomtoes in half. Cut the mozzarella ball into bite sized pieces (similar to the size of the halved tomatoes).
Make the dressing:
Whisk all the dressing ingredients in a small bowl and set aside.
To serve, combine the cooked quinoa with the sliced cherry tomatoes, mozzarella, chopped basil, and vinaigrette. Garnish with extra basil. Enjoy!
To Serve:
- This would be perfect as a vegetarian main course or to serve over spinach, arugula, or on the side of chicken or fish.
- Roast zucchini boats in the oven and spoon this on top of the cooked boats.
- Great side to bring to any cookout or summer party!
