Quinoa Caprese Salad
This recipe comes from MCFM’s 2020 nutrition intern Olivia Jacobs. Turn a classic caprese salad in to a meal with the…
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Cooking tools:
- Grill
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
- Plate
- Spoon
- Tongs
Ingredients
- 1 cup uncooked quinoa
- 1 cup finely chopped kale
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- 6-8 oz fresh mozzarella from Prairie Hollow Farm, cubed into bite-size pieces
- 1 cup halved cherry tomatoes or diced heirloom tomatoes
- 1 medium apricot or peach (optional)
- 12 large basil leaves, cut into ribbons
- 1½ tablespoons olive oil
- 2 tablespoons balsamic glaze or balsamic vinegar
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