Corn & Quinoa Caprese Salad
A hearty, vibrant salad packed with vitamins and protein.
Servings 4
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 cups spinach leaves either chopped or torn
- 2 cups cooked quinoa
- 2 cups cherry tomatoes halved
- 1 cup cooked corn kernels either 1 cup frozen kernels, cooked; or kernels from about 2-3 cooked corn on the cobs
- ½ cup sliced mozzarella cheese
- ¼ cup chopped fresh basil leaves
- salt and pepper to taste
Instructions
- Cook quinoa according to package directions.
- Cook corn - fresh or frozen - and set aside.
- Allow quinoa and corn to cool at room temperature before adding to the salad.
- In a small bowl, combine olive oil and balsamic vinegar; set aside.
- In a large bowl, combine remaining ingredients.
- Slowly pour olive oil + balsamic vinegar dressing over salad and mix gently.
- Salt and pepper to taste, as needed.
Notes
This recipe makes 4 main entree salads, or it can feed up to 8-10 people if serving as a side salad at a potluck, picnic, or party.