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Caprese Quinoa Salad

Wendy Polisi
  • 15 minutes
  • Serves 6

INGREDIENTS

Dressing

1/2 cup

balsamic vinegar

6

garlic cloves (minced (more or less to taste))

1 tbsp

maple syrup

1 tsp

Dijon mustard

1 tsp

sea salt

1/2 cup

Pompenian olive oil

Salad

2 cups

cooked quinoa

1/4 cup

red onion (chopped fine)

1 cup

cherry tomatoes (halved)

1/2 cup

kalamata olives (pitted and chopped)

1/2 cup

fresh basil (torn)

8 oz

mozzarella balls (for vegan option use nut cheese)