Quinoa Caprese Salad

Photo by Pat D.
Adapted from cookingquinoa.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookingquinoa.net

Ingredients

  • Dressing

  • 1/2

    cup balsamic vinegar

  • 6

    garlic cloves, minced (more or less to taste)

  • 1

    tablespoon maple syrup

  • 1

    teaspoon Dijon mustard

  • 1

    teaspoon sea salt

  • 1/2

    cup Pompenian olive oil

  • Salad

  • 2

    cups cooked quinoa

  • 1/4

    cup red onion, chopped fine

  • 1

    cup cherry tomatoes, halved

  • 1/2

    cup kalamata olives, pitted and chopped

  • 1/2

    cup fresh basil, torn

  • 8

    ounces mozzarella balls (for vegan option use nut cheese)

Directions

Make dressing by combining vinegar, garlic cloves, maple syrup, dijon and sea salt in a blender and processing until well combined. With the blender running, add olive oil in a steady stream. In a large bowl combine quinoa, red onion, tomatoes, olives, basil and mozzarella. Toss with desired amount of dressing. Transfer to serving bowl and drizzle with balsamic reduction.

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