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Caprese salad with quinoa served on an oval plate

Caprese salad with quinoa

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4 as a side or 2 as a main

Enjoy this colourful salad as a main meal, or side with grilled fish or chicken. With mozzarella, tomatoes and basil, it's full of the flavours of Italy

  • Gluten-free
  • Vegetarian
Nutrition: Per serving (4)
NutrientUnit
kcal358
fat25g
saturates7g
carbs21g
sugars5g
fibre5g
protein11g
salt0.4g
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Ingredients

  • 6 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 x 150g cans
  • 60g baby spinach , shredded
  • ½ cucumber , diced
  • small bunch of basil , leaves torn
  • 125g buffalo mozzarella , drained and sliced
  • 3 large vine tomatoes , at room temperature, sliced

Method

  • STEP 1

    Whisk the oil and vinegar with some salt and pepper in a small bowl. Tip the quinoa into another bowl, stir in the spinach, cucumber and half the basil. Mix in half the dressing and tip onto a serving platter.

  • STEP 2

    Top the salad with the mozzarella, tomatoes and remaining basil leaves. Grind over some black pepper and drizzle with the rest of the dressing.

Goes well with

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A star rating of 3 out of 5.1 rating
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