Description
A vibrant summer salad featuring quinoa, cherry tomatoes, mozzarella, and fresh basil, drizzled with a balsamic dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls, halved
- 1/2 cup fresh basil leaves, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water in a fine-mesh strainer.
- Combine the rinsed quinoa with the water or vegetable broth in a medium saucepan.
- Bring to a boil over medium heat.
- Lower the heat, cover, and let simmer for about 15 minutes until fluffy.
- Transfer the quinoa to a large mixing bowl and let it cool slightly.
- Add the halved cherry tomatoes, mozzarella balls, and chopped basil.
- Whisk together the olive oil, balsamic vinegar, salt, and pepper in a separate bowl.
- Pour the dressing over the salad and gently toss until everything is coated.
- Serve immediately or refrigerate to meld flavors.
Notes
This salad tastes even better after chilling in the fridge for a few hours. Feel free to customize with other ingredients like avocado or cucumbers.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg