Quinoa Caprese Salad

A colorful and tasty quinoa caprese salad. Perfect for an al fresco lunch or summer holiday party.

2 cups cherry tomatoes – halved or quartered depending on size
1 cup fresh mozzarella – either bocconcini or ciliegine – small round cheese – quartered
2 Tbs red onion – minced
2 Tbs minced herbs – I used a combination of parsley and basil
¾ cup uncooked quinoa
2 cups arugula
1 large handful of walnuts
4 Tbs olive oil
2 Tbs red wine vinegar
1 garlic clove – finely minced
8 twists of pepper from a pepper mill

View the full recipe at Green Valley Kitchen →