Caprese Quinoa Salad
I forgot how much I love quinoa -- then I made this! This recipe is great as an entree or as a side dish. As an entree it serves two, as a side dish it can serve four. Remember, quinoa is the only grain that's a complete protein, meaning it contains all of the essential amino acids. It's also packed with fiber, and it's cheap!
Ready in: 30 minutes
1/2 cup quinoa
1 1/2 tablespoons white balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon agave
1 large plum tomato, chopped
1/2 cup fresh mozzarella pearls, cut in half
1 tablespoon fresh basil, chopped
1. To cook the quinoa, add it to a pot with one cup of water. Season lightly with salt. Bring to a boil, then cover and reduce to a simmer. Cook for 10 minutes, or until the water is absorbed.
2. In a salad bowl, whisk together the vinegar, olive oil and agave, and season with salt and pepper.
3. After the quinoa is cooked and cooled, add it to the salad bowl, along with the tomato, mozzarella and basil.