Caprese & Zucchini Quinoa
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 302.2
- Total Fat: 15.5 g
- Cholesterol: 20.0 mg
- Sodium: 13.1 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 3.9 g
- Protein: 9.7 g
View full nutritional breakdown of Caprese & Zucchini Quinoa calories by ingredient
Introduction
Light and tasty filling salad. Serve as a filling but light lunch, or as a side. Calculated as lunch portion (1 cup).Can save 93 calories per portion by not adding cheese, and still tastes great!! Light and tasty filling salad. Serve as a filling but light lunch, or as a side. Calculated as lunch portion (1 cup).
Can save 93 calories per portion by not adding cheese, and still tastes great!!
Number of Servings: 6
Ingredients
-
1 C. Uncooked Eden Organic Quinoa
1 tsp. Wyler's Sodium Free Chicken Granules
1 C. Water (for cooking Quinoa)
1 tsp. Extra Virgin Olive Oil
1 tsp. Minced Garlic
1 Tbsp. Honey
2 Tbsp. Balsamic Vinegar
2.5 Tbsp. Extra Virgin Olive Oil
3 Medium Tomatoes
2.5 Baby Zucchini, Large
1/2 Medium Red Onion, Sliced
2 Tbsp. Fresh Basil
8 oz. Miceli's Fresh Mozzarella (Whole Milk)
Directions
Bring 1 C. water, chicken granules, and salt/pepper to boil. Rinse Quinoa and add. Simmer 15 minutes, covered, then fluff with fork. Let cool to room temperature.
Grill Zucchini and red onion slices with PAM spray and salt/pepper until tender. Dice and cool to room temperature.
Concasse tomatoes.
Rough chop basil leaves.
Lightly toast 1 tsp. garlic in 1 tsp. olive oil. Place in bowl and add vinegar, honey, 2.5 Tbsp. oil, and salt/pepper. Set aside.
In large bowl, combine cooked quinoa, diced zucchini, onion, and tomato, chopped basil. Add vinaigrette. Season with salt/pepper. Lightly toss together. Adjust seasonings.
Chill, or serve room temperature.
Yields 6 Cups total. 1 Cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CONFUZZELD.
Grill Zucchini and red onion slices with PAM spray and salt/pepper until tender. Dice and cool to room temperature.
Concasse tomatoes.
Rough chop basil leaves.
Lightly toast 1 tsp. garlic in 1 tsp. olive oil. Place in bowl and add vinegar, honey, 2.5 Tbsp. oil, and salt/pepper. Set aside.
In large bowl, combine cooked quinoa, diced zucchini, onion, and tomato, chopped basil. Add vinaigrette. Season with salt/pepper. Lightly toss together. Adjust seasonings.
Chill, or serve room temperature.
Yields 6 Cups total. 1 Cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CONFUZZELD.