On Sunday, I prepared a large Italian style family dinner for my roommates and friends! My roommates adorable girlfriend requested a light, pasta salad, I had already been thinking about making a caprese salad, so I combined the two in this Quinoa Caprese Salad!
I substituted quinoa for pasta to add protein to the dish, while still remaining vegetarian and making the dish gluten-free!
This salad is the perfect side dish with dinner, but is also filling enough to eat for lunch alone!
- 1 cup quinoa
- ½ cup + 2 tbsp Enzo Basil Olive Oil
- ¼ red onion (minced)
- ¼ red bell pepper (minced)
- 3 cloves garlic (minced)
- 2 tbsp fresh basil (chopped)
- 2 tbsp fresh Italian parsley (chopped)
- ¼ cup balsamic vinegar
- 1 tsp lemon juice
- ½ tsp black pepper
- ½ tsp salt
- 1 pint grape tomatoes (halved)
- 1 cup fresh mozzarella (cubes)
Begin by bringing the quinoa to a boil with 2 cups of water. Reduce heat, cover and simmer for 15 minutes.
In the mean time, heat 2 tbsp basil olive oil over medium heat, add the red onion and bell pepper.
Saute for 2-3 minutes, then add the garlic and sauté for an additional minute. Remove from the heat and set aside.
Next, add the parsley and basil to a small mixing bowl, add the remaining ½ cup basil olive oil, balsamic vinegar, lemon juice, salt and pepper.
Whisk well, then add the sauteed onion, bell pepper and garlic.
Add the tomatoes to the dressing.
Place the tomatoes in the refrigerator to marinate for 5-10 minutes.
Next, add the cooked quinoa and mozzarella to a large bowl.
Add the tomatoes and vinaigrette dressing to the salad.
Toss well and serve!
I can’t wait to serve this salad at summer BBQ’s, so light, refreshing and delicious!
The Enzo Basil Olive Oil was the perfect addition to this dish, so flavorful!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing firstname.lastname@example.org.