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
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
-
Step1In 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.
-
Step2In small bowl, beat vinegar, mustard, remaining 1/2 teaspoon salt and the pepper with whisk. Slowly beat in olive oil.
-
Step3Stir tomatoes, mozzarella and vinaigrette into cooled quinoa. Gently stir in 1/2 cup basil leaves.
-
Step4Transfer 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
2Tips from the Betty Crocker Kitchens
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