Salad recipes tend to be bland and boring. They feature predictable vegetables and toppings, which means unless you are a die-hard salad lover, salad ennui will set in quickly. Luckily, this Caprese Quinoa Salad jazzes things up and makes salad exciting again. Healthy salads are a great option for lunch, dinner, or even a snack, and this is one of the best.
Quinoa is one of the best foods for people interesting in improving their diet. It is a grain, but it contains all of the essential amino acids, making it a great vegetarian source of protein. It is a great substitute for pasta or rice, but also makes a great salad base. It’s a super food and we love it for so many reasons.
In addition to the quinoa, this salad has a special Italian flair. You’ll love the crisp, fresh flavor of basil and tomato in this heart salad. If you are looking for a dish your family will request, especially during the warmer summer months, this is a great option!
SkinnyMs. recently released a new Quinoa Recipe eBook with scrumptious dishes like, Enchiladas Verde, Asian Stir-Fry and even Apple Crumb Cake…all made with what might be the world’s most perfect food, Quinoa.
We’re excited to have this delicious super food recipe contributed by our good friend Mimi of Heavenly Healthy.
Yields: 6 | Serving size: 1 Cup | Calories: 259 | Total Fat: 5 gm | Saturated Fats: 2 gm | Trans Fats: 0 gm | Cholesterol: 4 mg | Sodium: 436 mg | Carbohydrates: 40 gm | Dietary fiber: 9 gm | Sugars: 4 gm | Protein: 12 gm | SmartPoints (Freestyle): 6 |
- 1 cup dry quinoa (rinse well), cook according package directions
- 1 can garbanzo beans, drained
- 1 chopped tomatoes
- 1 chopped cucumber
- 2 medium diced cloves garlic
- 5 large or 10 small fresh, sliced basil leaves
- 1 tsp grated ginger root
- Juice of 1 lemon
- 2 baby carrots, diced
- 1 cup of broccoli sprouts (optional)
- 1 cup chopped low fat mozzarella cheese (can also use feta cheese)
- Salt & pepper to taste
- Extra-virgin olive oil & balsamic vinegar, to taste
- Mix all ingredients together in a large bowl. Refrigerate for about 30 minutes before serving.
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