Best Caprese Quinoa Recipes

CAPRESE QUINOA SALAD

Steps:

• In 2-quart saucepan, heat broth to boiling over high heat. Add quinoa and 1/2 teaspoon of the salt. Reduce heat to low; cover and simmer about 15 minutes or until all broth is absorbed. Transfer to large bowl. Refrigerate at least 1 hour until cool.
• In small bowl, beat vinegar, mustard, remaining 1/2 teaspoon salt and the pepper with whisk. Slowly beat in olive oil.
• Stir tomatoes, mozzarella and vinaigrette into cooled quinoa. Gently stir in 1/2 cup basil leaves.
• Transfer to serving bowl; garnish with additional basil.

CAPRESE SALAD WITH QUINOA

Steps:

• Whisk the oil and vinegar with some salt and pepper in a small bowl. Tip the quinoa into another bowl, stir in the spinach, cucumber and half the basil. Mix in half the dressing and tip onto a serving platter.
• Top the salad with the mozzarella, tomatoes and remaining basil leaves. Grind over some black pepper and drizzle with the rest of the dressing.

CAPRESE SALAD WITH QUINOA AND BROWN RICE

Steps:

• 1. Cut tomatoes into wedges.
• 2. Chop red onion and basil.
• 3. Prepare quinoa/brown rice as directed on the package.
• 4. Mix together quinoa/rice, tomatoes, onion, and basil in a bowl.
• 5. Add mozzarella balls and gently toss in honey balsamic vinaigrette.
• 6. Refrigerate and serve cold.

CHICKEN CAPRESE QUINOA SALAD

Steps:

• Combine the quinoa ingredients in a slow cooker and turn on. If you do not have a slow cooker, you can cook your quinoa the traditional way on the stovetop. While quinoa is cooking, combine pesto ingredients in a food processor and blend for about 2 minutes, scraping down the sides every 30 seconds. Once the pesto is prepared, prep your remaining salad ingredients (cutting tomatoes, shredding chicken, cubing the mozzarella.) If you happen to be able to find fresh Mozzarella definitely give that a try! When quinoa is done cooking, let cool for about 10 minutes in a separate bowl (you don't want the mozzarella to get all melted when combining.) Add pesto to the quinoa and toss until quinoa is completely coated. Lastly, add in tomatoes, chicken, mozzarella and salt. Toss to combine. This salad tastes great served cold. I like to refrigerate it for at least an hour before serving, but if you'™re really hungry, it's OK to eat it warm. Hope you enjoy!

QUINOA CAPRESE

Steps:

• Rinse quinoa thoroughly.
• Bring broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, and simmer until tender and liquid has been absorbed, about 12-15 minutes. Fluff quinoa with a fork and transfer to a large bowl to cool.
• Stir in cherry tomato halves, mozzarella and basil.
• Combine lemon juice and oil; stir to blend. Pour over quinoa mix and toss well. Season with salt and pepper.

CAPRESE QUINOA SALAD

Steps:

• Cook quinoa according to package directions and place cooked quinoa in a large bowl. Add all remaining ingredients and toss very well to combine. Taste and see if salad needs more vinegar, salt, etc. and season or tweak accordingly. I found it needed a fairly generous amount of salt and a pinch of sugar to balance the flavors for my taste preferences. Salad can be served immediately or transfer to an airtight container, refrigerate, and allow flavors to marrinate for up to 24 hours before serving. Salad will keep airtight in the fridge for up to 3 days, noting that vegetables will release water as time passes.

CAPRESE QUINOA

Steps:

• Prepare quinoa according to directions on box (which is most likely: 2 cups water + 1 cup quinoa, bring to a boil, reduce to a simmer, cover and cook for 15 minutes). Depending on whether you want your quinoa hot or cold (it's great both ways) either let it cool completely or immediately add in the tomatoes, cheese, basil, salt and pepper.