Caprese Quinoa Salad

By Hester

Ingredients

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

Details

Adapted from bettycrocker.com

Preparation

Step 1

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.