Caprese Quinoa
- 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