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Caprese Quinoa Salad

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By Betty Crocker Kitchens
Updated Oct 12, 2017
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The classic summer combination of tomatoes, fresh mozzarella and basil are tossed with quinoa for an easy, but sophisticated summer salad. Cooking the quinoa in Progresso™ broth is the key to a flavorful salad.

Caprese Quinoa Salad

  • Prep Time 15 min
  • Total 1 hr 35 min
  • Servings 8
  • Ingredients 10
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Ingredients

  • 1 carton (32 oz) Progresso™ chicken or vegetable broth
  • 2 cups uncooked quinoa
  • 1 teaspoon salt
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/3 cup olive oil
  • 2 cups halved cherry tomatoes (about 10.5 oz)
  • 8 oz fresh mozzarella, cut into 1/2-inch cubes
  • 1/2 cup julienne fresh basil leaves, plus additional for garnish
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 2-quart saucepan, heat broth to boiling over high heat. Add quinoa and 1/2 teaspoon of the salt. Reduce heat to low; cover and simmer about 15 minutes or until all broth is absorbed. Transfer to large bowl. Refrigerate at least 1 hour until cool.
  • Step 
    2
    In small bowl, beat vinegar, mustard, remaining 1/2 teaspoon salt and the pepper with whisk. Slowly beat in olive oil.
  • Step 
    3
    Stir tomatoes, mozzarella and vinaigrette into cooled quinoa. Gently stir in 1/2 cup basil leaves.
  • Step 
    4
    Transfer to serving bowl; garnish with additional basil.

Nutrition

330 Calories
17g Total Fat
12g Protein
32g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
840mg
35%
Potassium
370mg
10%
Total Carbohydrate
32g
11%
Dietary Fiber
3g
15%
Sugars
5g
Protein
12g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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