CAPRESE QUINOA SALAD

Caprese Quinoa Salad image

The classic summer combination of tomatoes, fresh mozzarella and basil are tossed with quinoa for an easy, but sophisticated summer salad. Cooking the quinoa in Progresso™ broth is the key to a flavorful salad.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 8

Number Of Ingredients 10

Ingredients

1 carton (32 oz) Progresso™ chicken or vegetable broth
2 cups uncooked quinoa
1 teaspoon salt
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon black pepper
1/3 cup olive oil
2 cups halved cherry tomatoes (about 10.5 oz)
8 oz fresh mozzarella, cut into 1/2-inch cubes
1/2 cup julienne fresh basil leaves, plus additional for garnish

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.

Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 12 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 5 g, TransFat 0 g