Fresh Caprese Quinoa Salad Recipes

CAPRESE QUINOA SALAD

Steps:

• 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.
• In small bowl, beat vinegar, mustard, remaining 1/2 teaspoon salt and the pepper with whisk. Slowly beat in olive oil.
• Stir tomatoes, mozzarella and vinaigrette into cooled quinoa. Gently stir in 1/2 cup basil leaves.
• Transfer to serving bowl; garnish with additional basil.

BALSAMIC CAPRESE QUINOA SALAD

Steps:

• Bring 1 ½ cups of water and ¼ tsp salt to a boil.
• Add quinoa and return to a boil.
• Once water is boiling turn the heat down to a simmer.
• Simmer on low for 15 minutes.
• After 15 minutes turn off the heat, stir the quinoa, and return the lid to the pot.
• Let the quinoa sit covered for 15 more minutes.
• After 15 minutes, transfer cooked quinoa to a large bowl to cool.
• Add dressing ingredients in a glass jar.
• Shake to combine, set aside.
• Add tomatoes, mozzarella and basil to the cooled quinoa in a large bowl with a lid.
• Add dressing and stir to combine.
• Refrigerate for at least two hours or overnight.
• Taste and adjust salt to your liking.
• Garnish with fresh basil.
• Serve cold.

"CAPRESE" QUINOA SALAD

Steps:

• In a large bowl, combine the quinoa, tomatoes, chickpeas and basil. Toss to combine.
• Whisk together the dressing ingredients, reserving a bit of pepper to garnish, in a small bowl. Pour dressing over quinoa salad and stir together until evenly coated.
• Garnish with some fresh cracked pepper if desired.
• Serve immediately or chill in fridge for 30 - 60 minutes.

FRESH CAPRESE QUINOA SALAD

Steps:

• In a medium pan, heat half of the olive oil (one tablespoon) over medium-high heat, toast the quinoa for 3-4 minutes until lightly brown and fragrant.
• Add the chicken broth and bring to a boil. Cover and reduce heat to low. Cook for 15 minutes then remove from heat. Fluff quinoa with a fork and set aside.
• In a medium bowl, add cooked quinoa, cherry tomatoes, mozzarella, basil, lemon juice, remaining one tablespoon olive oil and salt/pepper.
• Toss salad to combine and check for seasoning before serving.

CAPRESE QUINOA SALAD

Steps:

• 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.
• In small bowl, beat vinegar, mustard, remaining 1/2 teaspoon salt and the pepper with whisk. Slowly beat in olive oil.
• Stir tomatoes, mozzarella and vinaigrette into cooled quinoa. Gently stir in 1/2 cup basil leaves.
• Transfer to serving bowl; garnish with additional basil.