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.

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 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.

CAPRESE SALAD WITH QUINOA

Steps:

• Whisk the oil and vinegar with some salt and pepper in a small bowl. Tip the quinoa into another bowl, stir in the spinach, cucumber and half the basil. Mix in half the dressing and tip onto a serving platter.
• Top the salad with the mozzarella, tomatoes and remaining basil leaves. Grind over some black pepper and drizzle with the rest of the dressing.