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Quinoa Caprese Salad

Large Image of Quinoa Caprese Salad


  • 1 tub Galbani® Cocktail Bocconcini
  • 2 tbs Olive Oil, divided
  • 1 cup Quinoa
  • 2 cups Chicken Broth, low sodium
  • 1 cup Cherry Tomatoes, sliced in half
  • 10 Basil Leaves, cut chiffonade
  • 2 tbs Lemon Juice
  • Salt and Pepper to taste

Preparation Instructions

  1. In a medium pan, heat half of the olive oil (one tablespoon) over medium-high heat, toast the quinoa for 3-4 minutes until lightly brown and fragrant.
  2. Add the chicken broth and bring to a boil. Cover and reduce heat to low. Cook for 15 minutes then remove from heat. Fluff quinoa with a fork and set aside.
  3. In a medium bowl, add cooked quinoa, cherry tomatoes, Galbani® Cocktail Bocconcini, basil, lemon juice, remaining one tablespoon olive oil and salt/pepper.
  4. Toss salad to combine and check for seasoning before serving.