Caprese Quinoa
Caprese Quinoa

Ingredients

Method

  • 6 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 300g cooked quinoa
  • 60g baby spinach leaves
  • ½ cucumber, diced
  • Small bunch of torn basil leaves
  • 125g mozzarella, sliced
  • 3 vine tomatoes, sliced
  • Whisk together the oil and vinegar with some seasoning in a bowl. Tip the quinoa into a separate bowl, stir in the spinach leaves, half the basil, and the cucumber. Mix in about half the dressing, and tip onto a serving plate.
  • Top your salad with alternating basil leaves, tomatoes, and sliced mozzarella. Grind over plenty of black pepper, and drizzle with your remaining dressing.
10 mins
2 serving
This recipe pairs perfectly with the Unico Zelo 'Jade & Jasper' Fiano 2021 from Riverland, Australia.

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