Quinoa Caprese Salad


  • 12 oz. GalbaniĀ® Fresh Mozzarella Marinated
  • 2 Tbsp. olive oil, divided
  • 1 cup quinoa
  • 2 cups chicken broth, low sodium
  • 1 cup cherry tomatoes, sliced in half
  • 10 basil leaves, cut chiffonade
  • 2 Tbsp. lemon juice
  • salt and pepper, to taste


  • In a medium pan, heat half of the olive oil (one tablespoon) over medium-high heat, toast the quinoa for 3-4 minutes until lightly brown and fragrant.
  • Add the chicken broth and bring to a boil. Cover and reduce heat to low. Cook for 15 minutes then remove from heat. Fluff quinoa with a fork and set aside.
  • In a medium bowl, add cooked quinoa, cherry tomatoes, Galbani Fresh Mozzarella, basil, lemon juice, remaining one tablespoon olive oil and salt/pepper.
  • Toss salad to combine and check for seasoning before serving.