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Quinoa Caprese Salad
Print Recipe
This flavorful, gluten free & vegetarian Caprese Salad recipe is given a boost of protein & health benefits with the addition of quinoa!
Course
Appetizer, Salad, Side Dish
Cuisine
Italian
Prep Time
29
minutes
mins
Total Time
29
minutes
mins
Servings
4
people
Calories
588
Author
Whitney Bond
Ingredients
1
cup
quinoa
2
tbsp
olive oil
¼
cup
red onion
minced
¼
cup
red bell pepper
minced
3
cloves
garlic
minced
½
cup
olive oil
2
tbsp
fresh basil
chopped
2
tbsp
fresh Italian parsley
chopped
¼
cup
balsamic vinegar
1
tsp
lemon juice
½
tsp
black pepper
½
tsp
salt
1
pint
grape tomatoes
halved
1
cup
fresh mozzarella
cubes
Instructions
Bring the quinoa to a boil with 2 cups of water.
Reduce heat, cover and simmer for 15 minutes.
Heat 2 tbsp olive oil over medium heat, add the red onion and bell pepper.
Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.
Remove from the heat and set aside.
Add the parsley and basil to a small mixing bowl, add the remaining ½ cup olive oil, balsamic vinegar, lemon juice, salt and pepper.
Whisk well, then add the sauteed onion, bell pepper and garlic.
Add the tomatoes to the dressing.
Place the tomatoes in the refrigerator to marinate for 5-10 minutes.
Add the cooked quinoa and mozzarella to a large bowl.
Add the tomatoes and vinaigrette dressing to the salad.
Toss well and serve.
Nutrition
Serving:
2
g
|
Calories:
588
kcal
|
Carbohydrates:
37
g
|
Protein:
13
g
|
Fat:
43
g
|
Saturated Fat:
8
g
|
Cholesterol:
22
mg
|
Sodium:
480
mg
|
Potassium:
612
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
1695
mg
|
Vitamin C:
32.8
mg
|
Calcium:
184
mg
|
Iron:
2.8
mg