Caprese quinoa salad

Preparation: 10 minutes
Serves: 4
Ingredients:
-
½ cup quinoa
-
220 g fresh mozzarella
-
1 cup cherry tomatoes halved
-
fresh basil
-
2 tsp olive oil
-
Sea salt
-
Freshly ground black pepper
Method:
-
In a medium sized pan, bring 1 cup of water and ½ a cup of quinoa to boil. Reduce heat and simmer on low until all of the water is absorbed (about 15 minutes).
-
Cool the cooked quinoa in the refrigerator for at least an hour before preparing the salad.
-
Slice the cherry tomatoes in half and cut the fresh mozzarella into bite size pieces. Mix together.
-
Add the chopped basil and cooked quinoa and give the salad a toss.
-
Drizzle on the olive oil and season with a little salt/pepper (to taste). Give your salad a final toss and serve cool or at room temperature.
Nutrition (per serve):
Calories 288; Fat 13.5 g; Sat. Fat 6.7 g; Carbs 22 g; Sugar 1.6 g; Fiber 2.1 g; Protein 20 g