Option to replace vegetable stock with any other stock or broth flavor, or water.
½ cupwalnutschopped
Instructions
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
While the quinoa is cooking, chop the rainbow cherry tomatoes, halve the mozzarella balls, and shred or thinly slice the fresh basil leaves.
Once the quinoa is finished cooking, fluff quinoa with a fork. Using a large mixing bowl, combine all ingredients. Begin with the fluffed quinoa, followed by halved rainbow cherry tomatoes, halved mozzarella balls, and shredded basil. Season with salt and pepper to taste, drizzle with olive oil and stir together until well combined.
Refrigerate large mixing bowl with ingredients for at least 30 minutes to let the flavors meld.
Toast each slice of bread on the grill for 1-2 minutes or until golden brown.
Bring out the refreshing Quinoa Caprese Salad, top with balsamic glaze and garnish with additional basil leaves.
If desired, add walnuts or protein to elevate this meal.