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Caprese Quinoa Salad

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Caprese Quinoa Salad
  • Prep 15 min
  • Total 1 hr 35 min
  • Servings 8
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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.
Updated Oct 12, 2017

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
Make With
Progresso Broth

Steps

  • 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.
  • 2
    In small bowl, beat vinegar, mustard, remaining 1/2 teaspoon salt and the pepper with whisk. Slowly beat in olive oil.
  • 3
    Stir tomatoes, mozzarella and vinaigrette into cooled quinoa. Gently stir in 1/2 cup basil leaves.
  • 4
    Transfer to serving bowl; garnish with additional basil.

Tips from the Betty Crocker Kitchens

  • tip 1
    Fun fact: Quinoa isn’t a grain at all. It’s actually a seed.
  • tip 2
    For a fun variation, substitute chopped grilled vegetables, like zucchini, eggplant or bell peppers for the cherry tomatoes.

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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