Caprese Quinoa Salad Recipe

Name: Caprese Quinoa Salad
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 8 servings
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

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

PREP TIME 15m	COOK TIME 1h20m	TOTAL TIME 1h35m
YIELD 8 servings

Instructions

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

Dinner