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.
PREP TIP
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.
NUTRITIONAL VALUE PER SERVING:
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
