Description
A light, refreshing salad bursting with colorful veggies, fluffy quinoa, and creamy mozzarella—perfect for warm days!
Ingredients
Scale
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1 cup cooked quinoa
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1 cup cherry tomatoes, halved
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1 cucumber, diced
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1/2 cup fresh mozzarella balls (bocconcini), halved
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1/4 cup chopped fresh basil
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2 tbsp olive oil
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1 tbsp lemon juice
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Salt & pepper to taste
Instructions
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Mix quinoa, tomatoes, cucumber, mozzarella, and basil in a bowl.
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Whisk olive oil, lemon juice, salt, and pepper; drizzle over salad.
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Toss gently to combine and serve chilled.
Notes
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Use cooled quinoa for best texture.
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Add avocado or olives for extra creaminess and flavor.
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Keeps well in fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (to cook quinoa)
Nutrition
- Calories: 230 kcal
- Fat: 10g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g