Caprese Quinoa Salad

    PREP: 10 minutes | COOK: 10-15 minutes | YIELD: 5 x 1-cup servings

    Wouldn’t it be nice to be basking on the Isle of Capri enjoying a delicious, Clean meal? This salad will help you feel like you’re right there. Fashioned in the style of Capri, the tomatoes, quinoa and cheese blend together to create a light and tasty meal that will leave you with the same glow you’d get from a Mediterranean sojourn.

    ½ cup (120 ml) uncooked quinoa

    1½ cups (360 ml) mixed cherry and mini pear tomatoes, halved

    ½ cup (120 ml) thinly sliced basil

    1 cup (240 ml) fresh mozzarella balls, halved (see Prep Tip)

    2 Tbsp (30 ml) minced red onion or shallot

    2 Tbsp (30 ml) balsamic vinegar

    1 Tbsp (15 ml) extra virgin olive oil

    ¼ tsp (1.25 ml) sea salt

    Pinch freshly ground black pepper

    Cook quinoa according to package directions. Scrape into a mixing bowl. Add tomatoes, basil and mozzarella. In a separate small bowl, whisk together minced red onion, balsamic vinegar, olive oil, salt and pepper. Pour over quinoa and toss to coat. Best served at room temperature.


    For this recipe, I recommend fresh ciliegine mozzarella, which is shaped into cherry-sized balls. If you can’t find it, golf-ball-sized bocconcini cut into quarters will do the trick.


    Calories: 177 | Calories from Fat: 76 | Protein: 10 g | Carbs: 15 g | Total Fat: 8 g | Saturated Fat: 3 g | Trans Fat: 0 g | Fiber: 2 g | Sodium: 56 mg | Cholesterol: 14 mg