Caprese Quinoa Salad with Balsamic Glaze

This vibrant lunch recipe combines the classic flavors of an Italian Caprese salad with wholesome quinoa, offering a refreshing yet filling option. The creamy mozzarella, ripe tomatoes, and fragrant basil are perfectly complemented by a drizzle of balsamic glaze, adding a sweet-tangy finish. This dish is not only nutritious but also gluten-free and suitable for meal prep, making it an ideal choice for a healthy lunch.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• 1/2 cup fresh basil leaves, torn
• 1/4 cup balsamic glaze
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water to remove bitterness.
2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy and water is absorbed.
3. Once cooked, remove the quinoa from heat and let it cool slightly.
4. In a large bowl, combine the cooked quinoa, cherry tomatoes, mozzarella balls, and torn basil leaves.
5. Drizzle with olive oil and balsamic glaze, then season with salt and pepper to taste. Toss gently to combine.
6. Serve immediately or refrigerate for up to 2 days for a make-ahead meal.