Caprese quinoa salad

CAPRESE QUINOA SALAD 🍅🌿 easy, meal prep friendly, and packed with fresh flavors!

Ingredients:
2/3 cup quinoa (120 g) dry
10 oz package cherry tomatoes, halved
1 cup english cucumber (133 g) finely chopped
handful fresh basil (14 g) chopped, ~1/3 cup
15 oz can chickpeas, rinsed and drained
4 links Caprese chicken sausage (284 g)
8 oz fresh mozzarella pearls (224 g)
big pinch sea salt, to taste

Balsamic Vinaigrette: (blend or shake together vigorously)
1/3 cup extra virgin olive oil (80 ml)
3 tbsp balsamic vinegar (45 g)
1 tsp dijon mustard (5 g)
1 tsp honey (7 g)
1 tsp garlic powder
salt and pepper to taste

Instructions:
1. Rinse the quinoa well and cook according to package instructions (I cook in a rice cooker on the “white rice” setting). For a delicious roasted flavor, toast on a hot pan for a couple minutes before cooking.
2. Meanwhile, wash and chop the tomato, cucumber and basil. Drain and rinse the chickpeas and slice the chicken sausage into ~1/4 inch coins.
3. Once the quinoa has cooked and cooled, fluff with a fork and add to a large mixing bowl along with the rest of the ingredients and stir. Serve with balsamic vinaigrette and enjoy!

For the full recipe + nutrition & tips, search 🔍 “caprese quinoa salad” at myproteinpantry.com or link 🔗 in my bio! ✨
#healthyfood #healthyrecipes #caprese #capresesalad #quinoa #quinoasalad #highprotein #mealprep #balsamic #vinaigrette

If you’re looking for an easy meal full of protein, fiber, and healthy fats, make this caprese quinoa salad. It’s meal prep friendly and so delicious. Here’s everything you’ll need and how to make it. Get the quinoa cooking first. Pro tip, use a rice cooker on the white rice setting for perfect fluffy quinoa every time. While that’s cooking, you can wash and chop all of your veggies. This caprese chicken sausage is my favorite. I know not everybody will be able to find it. If so, just look for one with similar macros or sub protein of your choice. Then just grab a can of chickpeas. Rinse and drain. Add everything to a large mixing bowl and mix until combined. Make sure to season it with a good pinch of sea salt. And you can add more or less basil depending on your preferences. Another one that could be trickier to find is the fresh mozzarella. I use the little pearls, but any fresh mozzarella works. Just chop it up into bitesized pieces. An absolute must for this recipe is balsamic vinegrett. It is the perfect finishing touch to balance all of the flavors. Takes an extra 5 minutes, but worth every single second. I promise. If you’re picky about salads getting mushy or soggy when storing, you will love this one. It’s amazing for meal prep with the dressing stored separately. Honestly, tastes just as good, if not better, than when I first make it. Let me know if you tried this one. And I hope you enjoy.