Caprese and quinoa salad
Quinoa is gluten free, rich in protein, fiber, vitamins and minerals. Adding mozzarella and cherry tomatoes makes for a perfect Italian-style salad.
Preparation: 10 minutes
½ cup quinoa
220 g fresh mozzarella
1 cup cherry tomatoes halved
2 tsp olive oil
Freshly ground black pepper
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