Fresh Caprese Quinoa Salad Recipes

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"CAPRESE" QUINOA SALAD



This easy quinoa salad recipe has chickpeas and grains for protein, cherry tomatoes and basil for sweetness, and fresh flavor for lunch or dinner.

Provided by Alyssa

Categories     Salad

Time 15m

Number Of Ingredients 12

2 cups cooked white quinoa (cooled)
1 cup halved cherry tomatoes
1 cup cooked chickpeas
1/2 cup basil leaves (torn into pieces)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon lemon juice
1 garlic clove (crushed)
1 teaspoon salt
1 teaspoon fresh cracked pepper (+ more for serving)
1/2 teaspoon dried oregano
Pinch of red pepper flakes (optional)

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.

Nutrition Facts : Calories 391 kcal, Carbohydrate 58 g, Protein 13 g, Fat 12 g, SaturatedFat 1 g, Sodium 740 mg, Fiber 9 g, Sugar 5 g, ServingSize 1 serving

CAPRESE QUINOA SALAD



Caprese Quinoa Salad image

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 Progresso™ broth is the key to a flavorful salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 8

Number Of Ingredients 10

1 carton (32 oz) Progresso™ 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 (about 10.5 oz)
8 oz fresh mozzarella, cut into 1/2-inch cubes
1/2 cup julienne fresh basil leaves, plus additional for garnish

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.

Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 12 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 5 g, TransFat 0 g

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