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Caprese Quinoa Salad

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Caprese Quinoa Salad
  • Prep Time 15 min
  • Total Time 1 hr 35 min
  • Servings 8
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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™ stock is the key to a flavorful salad.

Ingredients

1
carton (32 oz) Progresso™ chicken or vegetable stock or Progresso™ chicken 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

Directions

  • 1 In 2-quart saucepan, heat stock 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 stock is absorbed. Transfer to large bowl. Refrigerate at least 1 hour until cool.
  • 2 In small bowl, beat vinegar, mustard, remaining 1/2 teaspoon salt and the pepper with whisk. Slowly beat in olive oil.
  • 3 Stir tomatoes, mozzarella and vinaigrette into cooled quinoa. Gently stir in 1/2 cup basil leaves.
  • 4 Transfer to serving bowl; garnish with additional basil.
Tips  

Fun fact: Quinoa isn’t a grain at all. It’s actually a seed.

For a fun variation, substitute chopped grilled vegetables, like zucchini, eggplant or bell peppers for the cherry tomatoes.

Nutrition Information 
No nutrition information available for this recipe
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