Description
A vibrant salad featuring quinoa, cherry tomatoes, mozzarella, and basil, dressed in olive oil and balsamic vinegar, offering a satisfying blend of flavors and textures.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls, halved or diced
- 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 under cold water for at least 30 seconds until the water runs clear.
- Transfer the rinsed quinoa to a medium saucepan with 2 cups water and bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for about 15 minutes, until water is absorbed.
- Remove from heat, fluff with a fork, and cool on a plate or tray.
- While the quinoa cools, halve the tomatoes and mozzarella, and chop the basil.
- In a small bowl, whisk together olive oil, balsamic vinegar, and seasonings.
- Combine the cooled quinoa, tomatoes, mozzarella, and basil in a large bowl.
- Pour the dressing over the salad and toss gently; let rest for 10-15 minutes.
- Serve chilled or at room temperature with optional toppings.
Notes
Make ahead by cooking quinoa up to 2 days in advance. Store dressing separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 4g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg