A healthy, easy side dish filled with bright mediterranean flavors!
Tomatoes + basil = perfection, am I right? I never get tired of that flavor combination.
I know adding mozzarella to the mix is the most traditional option, but I decided to use feta instead. It’s still very mediterranean, but more flavorful in my opinion. Feta is slightly more tangy and salty than mozzarella, and I think it worked great here. If you prefer mozzarella, use it!
If you have a garden, this is the perfect way to use up a lot of fresh tomatoes and basil. It’s amazing how such simple ingredients can be so good, am I right? Complicated recipes have their time and place, but this is not one of them, making it perfect for a weeknight meal. Toss all the ingredients together in a bowl and you’re good to go!
I served this with grilled chicken breast, but this would be great with fish, pork, beef, whatever! And, if you’re vegetarian, this could become a main dish. You can eat it warm, at room temperature, or cold from the fridge. The leftovers were great, too!
Do you like caprese salads? Tell me your opinion in the comments section below!
Caprese Quinoa Salad
Ingredients:
- 1 cup uncooked quinoa
- 2 cups low-sodium chicken broth
- 1 cup of cherry tomatoes, cut in half
- 10-15 basil leaves cut chiffonade
- 3/4 cup crumbled feta cheese (or mozzarella)
- 1 Tbsp olive oil
- 3-4 Tbsp lemon juice or rice wine vinegar
- Generous amount of sea salt (about 3/4 tsp) and freshly cracked black pepper (about 1/2 tsp), to taste
1). In a medium saucepan, bring the chicken broth and quinoa to a boil. Cook according to package directions, about 15-18 minutes or until all the broth is absorbed. Move the quinoa to a large bowl to let it cool.
2). Add all the remaining ingredients to the bowl of quinoa, tossing to combine well. Taste and re-season, if necessary. Enjoy immediately or cover and refrigerate.
Servings: about 8 1-cup servings. Approximate Nutritional Information per Serving: Calories: 157 Carbs: 17g Fat: 7g Protein: 7g Fiber: 2g Sugar: 2g Points+: 4.
Recipe courtesy of Audrey’s Apron.
Audrey's Apron 