Citric Acid Free Caprese Quinoa Salad

Total time45 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the quinoa

1 cup quinoa, rinsed
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2 cups water
¼ tsp salt

For the salad

1 ½ cups cherry tomatoes, halved
8 oz fresh mozzarella, torn into bite-sized pieces
½ cup fresh basil leaves, roughly torn

For the dressing

3 tbsp extra-virgin olive oil
1 ½ tbsp balsamic vinegar
1 tsp dijon mustard
1 small garlic clove, finely minced
¼ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

Instructions

1
Combine the rinsed quinoa, water, and 1/4 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa's germ rings are visible.
2
Remove the saucepan from the heat and let the quinoa rest, covered, for 5 minutes. Uncover, fluff with a fork, and spread onto a large mixing bowl to cool for about 5 minutes — it should be warm but not steaming.

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