It’s no secret that caprese is one of my favorite flavor profiles. Not only is freshness of this salad is undeniably delicious, but this salad is sooo easy to make! It’s the perfect side for an italian dinner or makes a great light summer lunch. I made this salad for dinner then had the rest for lunch the next day! Clearly, I can’t get enough caprese.
1 cup quinoa
2 cups water
4 oz mozzarella, cubed
1/2 pint grape tomatoes, halved
bunch of spinach, chopped
2 tbsp olive oil
2 tbsp balsamic vinegar
salt and pepper, to taste
Prepare quinoa according to directions on box, mix 2 cups water with 1 cup quinoa, bring to a boil, reduce to a simmer, cover and cook for 15 minutes.
While quinoa is cooking, combine olive oil, vinegar, salt and pepper. Set aside.
Depending on whether you want your quinoa hot or cold either let it cool completely or immediately add in the tomatoes, cheese, spinach, salt and pepper. Drizzle the oil and vinegar dressing over the quinoa mixture.