Introduction: Quinoa Caprese

About: A fitness Instructor, active mother of 3

Super Foods come in great ancient grains and phyto veggies!

These bright colours represent the Italian flag.

Tiny bites of Bocconcini, tomatoes and herbs fleck this filling low fat vegetarian salad that is great on its own or as a side.

Step 1: Ingredients and Prep

Boil 1 cup of rinsed quinoa in 2 cup of salted water until al dente ( to the bite).

I like to close the lid and allow it to cool and absorb any water that's left.

Flake with a fork.

In a bowl add 1 cup halved grape tomatoes

3/4 cup chopped flat leaf parsley

1 cup bite size Bocconcini

1/4 cup EVOO

4 tbsp. white balsamic vinegar

1/2 tsp each salt and black pepper

1 tsp pureed garlic

Toss to mix.

Can be served immediately or refrigerated.