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