Fresh and fragrant, delicious and satisfying. The classic Italian antipasto salad, Caprese, becomes more nourishing by combining it with protein-packed and mineral-rich quinoa. Plus, adding some dark leafy greens, such as baby spinach, makes this delicious dish even healthier! Best served cold as a side, or alternatively can be eaten as a vegetarian meal given it is loaded with protein from both the quinoa and the bocconcini cheese.
Caprese Quinoa Salad
- 4 cups cooked quinoa
- 1 cup, mini fresh bocconcini balls
- 1 cup cherry tomatoes
- 1 cup chopped baby spinach
- 2 tablespoons basil pesto (alternatively a big handful of chopped basil)
- 1/2 lemon, juiced
- 1/4 cup extra-virgin olive oil
- 1-2 teaspoons sea salt
In a large salad bowl combine quinoa, bocconcini balls, cherry tomatoes and spinach. In a separate bowl, whisk together the pesto, lemon juice and olive oil to create the dressing. Pour the dressing over the quinoa salad and toss. Season with 1 teaspoon of salt, taste and season with more salt if necessary.