Pescatarian Caprese Quinoa Salad
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 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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