Description
A vibrant salad featuring fluffy quinoa, cherry tomatoes, creamy mozzarella, and fresh basil, dressed in a light vinaigrette that captures the essence of summer.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls, halved
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Rinse the quinoa by placing it in a fine-mesh strainer and rinsing under cold water.
- Cook the quinoa in a medium saucepan with 2 cups of water; bring to a boil, then lower heat, cover and simmer for 15 minutes.
- Cool the quinoa in a large bowl until it reaches room temperature.
- Combine the cooled quinoa with cherry tomatoes, mozzarella, and basil.
- Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl.
- Dress the salad with the vinaigrette and toss gently.
- Serve immediately or refrigerate for up to five hours.
Notes
For best flavor, let the salad sit for 30 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg