Gluten-Free, Low Sodium, Main Course, Meal Prep, Nut Free, Salad, Vegetarian

 

white bowl with quinoa bruschetta salad and basil leaves

 

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Quinoa Bruschetta Salad

Not only is this a great recipe for meal prep, but it’s also a great meatless dish to bring to a picnic or BBQ.  If you want to add additional protein, feel free to top with grilled chicken or even canned tuna.

  • Author: TastyBalance Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 5 (1-1/3 cup) servings 1x

Ingredients

Scale

1 cup uncooked quinoa

2 cups water

1 (10-ounce) container cherry tomatoes, quartered

1 teaspoon chopped garlic

1¼ cups thinly sliced green onions, white and green parts (1 small bunch)

1 (8-ounce) container fresh whole milk mozzarella balls (ciliegine), quartered

2 Tablespoons balsamic vinegar

2 Tablespoons olive oil

½ teaspoon kosher salt

½ cup fresh basil leaves, chiffonade (cut into strips)

Instructions

  1. Place water and quinoa in a saucepan and bring water to a boil. Cover, turn heat to low, and simmer for 15 minutes. Cool quinoa before adding remaining ingredients.
  2. While quinoa is cooking, place tomatoes, garlic, green onions, mozzarella, balsamic vinegar, and oil in a large mixing bowl. Stir to combine.
  3. Once quinoa is cool, add it to the tomatoes along with the salt and basil. Mix to combine.
  4. Meal Prep Step: Place 1⅓ cups into 5 containers and refrigerate. Serve at room temperature.

Notes

Storage:  Store covered containers in the refrigerator for up to 5 days.

Keywords: mediterranean diet, meal prep, quinoa, salad, gluten free, vegetarian, nut free