This fresh and vibrant Easy Quinoa Caprese Salad is one of the fastest, best tasting and best looking meals you can make this summer. My gluten free Italian Tomato and Mozzarella salad combines all the flavors of a traditional caprese salad with quinoa for a nutritious and satisfying lower carb meal. Lunch or dinner in no time at all.
1½lbsCherry Tomatoes - or buffalo tomatoes, ripe, cut into pieces
1lbFresh Mozzarella - torn into bitesize pieces
½cupFresh Basil
Sea Salt and Black Pepper
Instructions
Cook the Quinoa
Rinse the quinoa very well in a fine wire sieve to make sure it does not taste bitter.
Put it in a small saucepan and add 2 cups of water.
Bring the water to a boil and then turn down to a simmer. Cook, uncovered, for around 15 minutes or until all the water has absorbed (watch it carefully).
When all the water has absorbed, remove the pan from the stove and cover it with a lid for 5 minutes, to give the quinoa a final steam.
Allow to cool thoroughly.
Make the Dressing
Add the balsamic vinegar, olive oil, sea salt and pepper to a small bowl.
Whisk vigorously with a fork until the dressing has emulsified.
Assemble the Salad
Arrange the tomatoes and cheese nicely on a large plate or in a shallow bowl.
Cut the basil into a a chiffonade by rolling the leaves up together and then cutting them into thin slices.
Scatter the cooled quinoa over the tomatoes and cheese. Season well with sea salt and pepper.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.