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Caprese Quinoa Salad

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Caprese Quinoa Salad - The Lemon BowlJuicy tomatoes, creamy mozzarella and fragrant basil–is there any combination more reminiscent of summertime? I don’t think so! When my friends at Galbani® invited me to take part in the 2013 Galbani Caprese Challenge I was immediately on board. We wait a long time for tomato season to finally arrive so when it does, I like to keep the flavors simple so that the ripe tomato flavor can really shine.

Quinoa Caprese Salad is a quick and easy recipe that comes together in less than 20 minutes. Toasted quinoa is added to the traditional salad to boost the protein and other nutrients without sacrificing any of the classic Caprese flavors you crave. It tastes great with grilled chicken or fish but frankly it is very satisfying on its own.

Mozz_Fresca_Ciliengine_8oz_CupIf you’ve never tried Galbani Mozzarella Fresca™ I encourage you to look for it using the store locator. Crafted right here in the United States, it is an old family recipe made from cow’s milk. By gently stretching and kneading the cheese, the end result is a uniquely soft, creamy and delicious cheese. My family can’t get enough of it and I’m sure yours will love it too. Your fork is waiting!

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Caprese Quinoa Salad - The Lemon Bowl

Caprese Quinoa Salad

Course: Side
Cuisine: American
Keyword: caprese salad with quinoa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 326kcal
Author: Liz DellaCroce
Toasted quinoa is added to the traditional salad to boost the protein and other nutrients without sacrificing any of the classic Caprese flavors you crave.
Print Recipe

Ingredients

  • 2 tablespoons olive oil divided
  • 1 cup quinoa
  • 2 cups chicken broth low sodium
  • 1 cup cherry tomatoes sliced in half
  • 1 cup Galbani® Mozzarella Fresca™ Ciliegine
  • 10 leaves basil cut chiffonade
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions

  • In a medium pan, heat half of the olive oil (one tablespoon) over medium-high heat, toast the quinoa for 3-4 minutes until lightly brown and fragrant.
  • Add the chicken broth and bring to a boil. Cover and reduce heat to low. Cook for 15 minutes then remove from heat. Fluff quinoa with a fork and set aside.
  • In a medium bowl, add cooked quinoa, cherry tomatoes, mozzarella, basil, lemon juice, remaining one tablespoon olive oil and salt/pepper.
  • Toss salad to combine and check for seasoning before serving.

Notes

Salad can be made up to one day in advance.

Nutrition Information:

Calories: 326kcal | Carbohydrates: 34g | Protein: 6.6g | Fat: 15.4g | Saturated Fat: 4g | Polyunsaturated Fat: 11.4g | Trans Fat: 0g | Cholesterol: 19mg | Sodium: 78mg | Fiber: 3.6g | Sugar: 2.9g
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Comments

  1. India

    March 20, 2019 at 9:06 am

    I am going to make this for a party tomorrow night. I had been thinking caprese with balsamic dressing, bc I just love those flavors. This sounds wonderful and more of a side or entrée salad with the quinoa, which will make an even better addition to this “pot luck” gathering. Do you think balsamic dressing would add in well or should I just let it be and do Hasselback caprese later in the season when the temps rise?

    Reply

  4. Janice

    July 14, 2013 at 9:34 am


    Mmmm… Thank you Liz for the delish make ahead recipe! Light..refreshing.. and sooo tasty (how can it be good for me?) Thank you for sharing. Love you!

    Reply

    • Liz DellaCroce

      July 14, 2013 at 12:21 pm

      So great to hear from you Aunt Janice! I hope you like this salad – it was a huge hit in our house!! Miss you guys – love you! xo

      Reply

    • Liz DellaCroce

      July 1, 2013 at 9:03 pm

      That is seriously such a smart idea. I never seem to make enough. I think I’m in denial that my toddler eats more than me sometimes – lol.

      Reply

    • Liz DellaCroce

      July 1, 2013 at 3:39 pm

      Thank you Erin!! You know it’s funny, I’m not a HUGE quinoa fan but I find that toasting it in a little olive oil before cooking it really does add a ton of flavor.

      Reply

    • Liz DellaCroce

      July 1, 2013 at 1:10 pm

      Oh my gosh aren’t they awesome? I also recommend the flavored ones in oil/herbs. Addictive and delish!

      Reply

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