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Ingredients
Method
- 6 tbsp olive oil
- 2 tbsp balsamic vinegar
- 300g cooked quinoa
- 60g shredded spinach leaves
- ½ cucumber, diced
- Small bunch of torn basil leaves
- 125g sliced buffalo mozzarella
- 3 large ripe tomatoes, sliced
- Whisk the oil and vinegar with some seasoning in a small bowl. Tip the quinoa into a large bowl and stir in the cucumber, spinach and half the basil. Mix in half the dressing, and tip onto a wide serving plate. Top the salad with alternating slices of tomato and mozzarella, and scatter with basil. Grind over some pepper and drizzle with the remaining dressing.
10 mins
2 serving
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