Salads

Caprese Quinoa Salad

1

this is my spin on caprese salad instead of being stacked together I decided to use a quinoa and cherry tomatoes and cubed mozzarella into one fantastic dish, so I hope you enjoy!

6
1 1/2 cups quinoa
2 1/2 cups water
2 cups halved cherry tomatoes
2 cups cubed fresh mozzarella
basil vinagrette
2 tbl olive oil
2 tsp balasmic vinegar
2 tbl agave nectar
juice of 2 limes
2 tbl chopped basil
a little salt and pepper to taste
Rinse quinoa under cold water in a fine mesh sieve and then add to the saucepot along with the 2 1/2 cups water. bring to a boil (do not still while its boiling and cooking so treat it like rice) then reduce heat and simmer for 15-18 minutes or until sprouted and water has evaporated. then fluff with a fork after cooking and transfer to a boil to let it cool completely and set aside (its best to refridgerate until cold) and then add the mozzarella and tomatoes and set aside. in a mason jar layer with olive oil, balasmic vinegar, agave, lime juice, a little alt and pepper and chopped basil and then close the lid tight and shake hard for 25-30 seconds and then pour over the quinoa and toss well to combine, divide into bowls and enjoy
Nutritions

Calories
444

Sodium
480mg
20% DV

Fat
25g
38% DV

Protein
24g
48% DV

Carbs
35g
12% DV

Fiber
5g
22% DV

Marinated Taro Root

154

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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