CAPRESE QUINOA SALAD
The classic summer combination of tomatoes, fresh mozzarella and basil are tossed with quinoa for an easy, but sophisticated summer salad. Cooking the quinoa in Progresso™ broth is the key to a flavorful salad.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat broth 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 broth is absorbed. Transfer to large bowl. Refrigerate at least 1 hour until cool.
- In small bowl, beat vinegar, mustard, remaining 1/2 teaspoon salt and the pepper with whisk. Slowly beat in olive oil.
- Stir tomatoes, mozzarella and vinaigrette into cooled quinoa. Gently stir in 1/2 cup basil leaves.
- Transfer to serving bowl; garnish with additional basil.
Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 12 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 5 g, TransFat 0 g
QUINOA CAPRESE
Make and share this Quinoa Caprese recipe from Food.com.
Provided by Lissa_L
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse quinoa thoroughly.
- Bring broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, and simmer until tender and liquid has been absorbed, about 12-15 minutes. Fluff quinoa with a fork and transfer to a large bowl to cool.
- Stir in cherry tomato halves, mozzarella and basil.
- Combine lemon juice and oil; stir to blend. Pour over quinoa mix and toss well. Season with salt and pepper.
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