Caprese Quinoa Salad with Balsamic and Basil

MEAL PREP TIP

1. For a glorious meal prep or make ahead salad, use finely chopped kale. It stays fresh in quinoa salads for up to 3 days without wilting.

FIRST COOK THE QUINOA

1. Rinse and drain ½ cup of quinoa using a mesh strainer/sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
2. Next add water, set burner on high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar to vent Cook for 13 minutes or until quinoa is fluffy and the liquid has been absorbed.
3. Once the quinoa is ready, fluff with a fork and lightly season with salt and pepper, to taste. Transfer to a large bowl and allow to fully cool.

MARINATE THE ONIONS

1. While the quinoa cooks, marinate thinly sliced red onion in a drizzle or two of oil and vinegar. I typically use olive oil and red wine vinegar. Season with a teeny pinch of salt and pepper.
2. Stir occasionally.

NEXT MAKE THE SALAD

1. Chop the kale or spinach and cut cherry tomatoes into quarters. Thinly slice basil.
2. Combine cooled and fluffed quinoa with choice of greens, cherry tomatoes, marinated onions, mozzarella pearls, and basil.
3. Toss with 1 TBSP each of olive oil and balsamic vinegar. Mix well and add additional oil and vinegar to taste and any additional seasoning desired. Enjoy!
4. You can dive in right away or chill before serving. I love it both ways!