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

​

​