Balsamic Caprese Quinoa Salad
| Category: | Savoury Mains |
Ingredients
For
12
Person(s)
Ingredients
| 256 g quinos (uncooked) |
| 710 ml water |
| 1/2 tsp Kosher salt |
| 280 g cherry tomatoes (halved or quartered) |
| 340 g Mozzarella ball, fresh, cut into cubes |
| 12 g fresh basil, chiffonade |
| 1/3 cup green onions, sliced |
Dressing
| 60 ml olive oil |
| 60 ml balsamic vinegar |
| 15 ml maple syrup |
| 8 g Dijon mustard |
| 1 tsp garlic scape pesto (or equivalent number in cloves) |
| 1 pinch Kosher salt |
| 1 pinch black pepper |
Balsamic Caprese Quinoa Salad Directions
Bring water to a boil along with Kosher salt. Add your quinoa. Bring back to a boil. Once the water comes back to a boil, cover and turn to simmer for 15 minutes. After 15 minutes turn off the heat, stir and let sit covered for an additional 15 minutes.
Transfer to another container to allow to cool. (side note: I use a colander to rinse the quinoa and to speed up the cooling process and then transfer it to a bowl)
Make the balsamic dressing by adding all of the ingredients to a bowl or mason jar and stir/shake to combine.
It's time to assemble the salad. Add your tomatoes, cubed mozzarella, chiffonade basil, and quinoa.
Let rest for at least 2 hours before serving, however taste for seasoning. Serve cold.
