Description
These Caprese Quinoa Salad Lunch Bowls are fresh, flavorful and easy to throw together! They can be prepared ahead of time for healthy, vegetarian meal prep lunches, or enjoyed as a colorful side salad to accompany dinner. These summer inspired lunch bowls are packed with protein, while also feeling light and refreshing.
Ingredients
- 1 1/2 cups dried quinoa, white or tri-color
- 2 cups cooked chickpeas
- 1 pint cherry tomatoes, sliced in half
- 1/2 cup small diced roasted red peppers
- 1–3 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1 (8 oz) container mozzarella pears
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and black pepper, to taste
- Balsamic glaze, if desired
Instructions
- Cook quinoa according to package directions. Let quinoa sit, with lid on for about 10 minutes before fluffing with a fork. Set aside and allow to cool.
- To a large mixing bowl, add the chickpeas, cherry tomatoes, roasted red pepper, basil and garlic. Next, pour over the olive oil and balsamic vinegar. Give everything a good mix and season with salt and pepper, to taste.
- You can either assemble all the bowls at once and store until ready to eat, or you can prepare the quinoa and tomato salad and store separately until ready to assemble and eat bowls. If you assemble everything at once, you do run the risk of the greens wilting more quickly.
- To each lunch bowl: 1 cup cooked quinoa, a handful of fresh greens, 1/4 of the tomato/chickpea mixture (use a slotted spoon so you leave behind most of the liquid dressing. Next, add in about 5 mozzarella pears to the top and some fresh basil leaves, if desired. You can then spoon desired amount of extra dressing over individual portions. A drizzle of balsamic glaze would be nice too, if you like. Place lid on and refrigerate until ready to eat.
Notes
How to cook the quinoa: Rinse and drain 1 1/2 cups dried quinoa well and then add to a small saucepan. Add in 3 cups of water and place the lid on. Turn burner on medium heat until mixture starts to simmer. As soon as it comes to a simmer, turn heat to the lowest setting and allow quinoa to cook, with the lid on, until all the water has absorbed and cooked out. Let quinoa sit, with lid on for about 10 minutes before fluffing with a fork. Set aside and allow to cool.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Lunch, Vegetarian
- Method: Stovetop
- Cuisine: Italian Inspired
