Total Time
30mins
Prep 15 mins
Cook 15 mins

From Shape magazine, this can be spooned over lemon- and olive-oil-dressed arugala

Ingredients Nutrition

Directions

  1. Rinse quinoa thoroughly.
  2. Bring broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, and simmer until tender and liquid has been absorbed, about 12-15 minutes. Fluff quinoa with a fork and transfer to a large bowl to cool.
  3. Stir in cherry tomato halves, mozzarella and basil.
  4. Combine lemon juice and oil; stir to blend. Pour over quinoa mix and toss well. Season with salt and pepper.
Most Helpful

5 5

We loved this! I've been looking for more ways to incorporate quinoa into my diet and this will be a frequent repeat. I didn't have garlic oil, so I just added 1/4 tsp garlic powder to some olive oil and that worked well. Thanks for posting!

5 5

Very easy to make and suprisingly tasty. Loved all the fresh ingredients and especially the quinoa. A wonderfully healthy meal that also tastes great. I have made this many times and my wife and I will continue to make it in the future.

4 5

Loved it! This would be great for a lunch or a super unique dish to share at a potluck event. Unfortunately, my husband didn't like it at all, served as a dinner entree. I used red (heirloom) quinoa.