Another caprese recipe! Maybe you think I’m crazy, but I honestly love caprese anything, don’t you? I’m pretty sure it’s the fresh mozzarella that does it!
I’m sure you have all tried Caprese Salad at least once. But I wanted to try making this Quinoa Caprese Salad. I love quinoa because of it’s high protein. As someone who can’t eat eggs, I rely a lot on plant based proteins. Some other benefits of quinoa:
- contains 9 essential amino acids
- has a ton of fiber per serving
- helps to lower cholesterol and blood pressure
- is gluten-free
Mix this amazing grain with some baby tomatoes, mozzarella cheese, and balsamic vinegar, and you’ve got a protein-packed, nutrient-dense salad.
This salad is so simple yet so delicious. And your whole family will like it because it doesn’t have a strong flavor…and what kid doesn’t like cheese?! I paired this salad with some grilled chicken and green beans.
This would be a perfect salad for a backyard BBQ party, just double or triple the recipe depending on how many people you are serving. Now that herb growing season is in full effect, try growing your own fresh basil. It’s a must for this salad, but also makes a great Lemon-Basil Pesto for many other dishes.
I know you are going to love this Quinoa Caprese Salad! If you try it, I would love to know what you think. Let me know here.
- 1/2 cup uncooked quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cup thinly sliced basil
- 1 cup fresh mozzarella balls (bocconcini), halved
- 2 Tbsp minced shallot
- 2 Tbsp balsamic vinegar
- 1 Tbsp extra virgin olive oil
- 1/4 tsp sea salt
- pinch of freshly ground black pepper
Cook quinoa according to package directions. Once cooked, scrape into a serving bowl. Add tomatoes, basil, and mozzarella. In a separate small bowl, whisk together minced red onion, balsamic vinegar, olive oil, and salt. Pour over quinoa and toss to coat. Sprinkle with some fresh ground black pepper. Best served at room temperature.
Cal: 177 Protein: 10g Carbs: 15g Fat: 8g Fiber: 2g Sodium: 56mg
Weight Watchers Points+: 4