Caprese Quinoa Salad

Written by on in Salad, Side Dish

If you’re anything like me, you’ve run out of ideas for lunch on those really hot summer days and you do NOT want to make some involved recipe.

This simple quinoa salad is made with cucumber, cherry tomatoes, red onion, basil, vegan mozzarella cheese, olive oil, balsamic vinegar, and lemon. Since this salad is so fresh, light, and healthy. Just perfect for a hot summer day.

This recipe keeps well in the fridge for a few days but it did not last that long in our house. To bulk up this salad for an entree, you could serve it atop some arugula. We also tried it with some grilled lemony tofu on top. YUM!

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Ingredients

  • 1 Cup of Quinoa

  • 1/2 Cup Chopped Cucumber

  • 4 oz. Miyokos Vegan Mozzarella

  • 1/2 Red Onion

  • 10 Basil Leaves

  • 1 Tbsp Olive Oil*

  • 1 Tbsp Balsamic Vinegar

  • 1/2 Lemon

  • 2 Garlic Cloves

  • 1/4 Tsp Salt

  • 1/4 Tsp Pepper

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Directions

  • Cook the quinoa according to package direction.
  • While the quinoa is cooking, chop your cucumber, onion, and halve or quarter your cherry tomatoes. Dice the cheese into little cubes.
  • Julienne the basil. (short, thin strips)
  • Toss all the cheese and chopped veggies into a large mixing bowl and add the oil, vinegar, and lemon.
  • Add minced garlic and stir well.
  • Add the salt and pepper. (more to taste if desired)

*If you don’t want to use oil (the cheese can seem a bit oily) I think some extra lemon would do the trick!