Preparing dinners in weekend is a fun activity for me. It’s really nice to enjoy a home-made meal if you’re at the house to eat it. 🙂 With all the weekend running around, sometimes while eating out is more convenient. This Saturday, having completed the morning errands and getting home in time for lunch, I made a quinoa caprese salad. This is one of those easy-to-assemble meals that is packed with protein and flavor.
Quinoa Caprese Salad
I start by grilling boneless, skinless chicken breasts in olive oil for a few minutes at the same time I boil the quinoa. Quinoa cooks quickly, about 8 minutes. I used 1 cup of quinoa and 2 cups of organic chicken broth to give it more flavor.
Then, because the caprese ingredients are a favorite combo (tomato, basil, and mozzarella) I assembled them all together.
Quinoa is a good source of fiber, magnesium, iron, calcium and fiber. It has a slightly nutty flavor, but mainly takes on the flavors you cook it with. It cooks quickly, in about 8 minutes. Then I chopped the cherry tomatoes and mozzarella balls in half and tossed in the basil.
I seasoned my salad with olive oil, balsamic vinegar, and salt-free seasoning. A bright, refreshing (and filling) salad! Have you tried quinoa caprese salad- do you like it?
Source: honeywerehealthy blog
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