“All the fresh, classic flavors of a Caprese salad, turned into a warm, protein-packed main course.”
1Ingredients
2Instructions
Heat olive oil in a large skillet with a tight-fitting lid over medium heat. Add minced garlic and cook 30 seconds until fragrant.
Add rinsed quinoa to the skillet and toast it 1 minute, stirring constantly.
Pour in vegetable broth and add half of the cherry tomatoes. Season with salt and pepper.
Bring to a boil, then reduce heat to low, cover the skillet, and simmer 15 minutes until quinoa is tender and liquid is absorbed.
Remove skillet from heat. Stir in remaining fresh cherry tomatoes and balsamic vinegar.
Gently fold in mozzarella pearls and fresh basil. Cover 1 minute just to slightly soften the cheese, then serve warm.
Always rinse quinoa under cold water in a fine-mesh sieve before cooking to remove its natural coating, which can taste bitter.
