Caprese Salad with Quinoa

This variation of caprese salad allows us to use quinoa, a food that is gaining much popularity and has beneficial properties for our bodies. Very easy to make, refreshing and different.

Approximate Nutritional Content: 1 cup, recipe makes 4 servings

• Calories: 326 kcal.

• Grams of fat: 15.4 gr. equals 3 servings of fat

• Grams of carbohydrates: 34 gr. equals 2 servings of carbohydrates

• Grams of protein: 6.6 gr. equals 1 serving of protein

*Note: nutritional information may vary according to the quantity and type of ingredients *used, as well as the serving size.

Ingredients:

• 2 tablespoons of olive oil

• 1 cup of quinoa

• 2 cups of fat-free chicken broth

• 1 cup of cherry tomatoes cut in half

• 1 cup of mozzarella cheese (buffalo small balls)

• 10 leaves of fresh basil cut thin

• 2 tablespoons of lemon juice

• Salt and pepper to taste

Preparation:

• In a medium pot, place 1 tablespoon of olive oil and heat over medium-high heat. Toast the quinoa for 3 to 4 minutes or until lightly browned.

• Add the chicken broth to the pot and bring to a boil, cover and lower the heat. Cook for 15 minutes and remove from heat. With a fork, stir and fluff the quinoa, set aside.

• In a medium deep plate, combine the tomato, cooked quinoa, mozzarella, basil, lemon juice, remaining tablespoon of olive oil, salt and pepper.

• Once all ingredients are combined, serve.

Enjoy!