Quinoa Caprese Salad
A fresh and refreshing salad that will also fill you up. Perfect as a meal of its own or as a side alongside some grilled chicken. Great option to bring to your next potluck.
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
20minutes 30minutes
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
20minutes 30minutes
Ingredients
  • 1cup dry quinoarinsed
  • 2cups water
  • 1pint cherry tomatoeshalved
  • 8oz mozerella pearlshalved or left whole
  • 10-15 fresh basil leavestorn into small pieces
  • 2tablespoons olive oil
  • 2tablespoons balsamic vinegar
  • salt and pepperto taste
Instructions
  1. Cook the quinoa. Bring the water and dry quinoa to a boil in a saucepan over medium-high heat. Once boiling, cover and reduce the heat to low and simmer for about 15 minutes until the water is absorbed. Place cooked quinoa in a large bowl and allow to cool for at least 30 minutes.
  2. Add all other ingredients to the bowl with the quinoa and fold together. Adjust salt and pepper to taste. Serve at room temperature or cold. Store in an airtight container in the refrigerator for up to 5 days.