Vegan Caprese Quinoa Salad
Servings 4 servings
Calories 300kcal
Ingredients
salad
- 2-3 large heirloom tomatoes cut into small pieces
- 3 cups cooked quinoa (about 1 cup uncooked)
- 1 package vegan mozzarella cut into small cubes (see text for brand)
pesto sauce
- 1 handful fresh basil
- 1/3 cup pine nuts
- 2 tbsp nutritional yeast
- 1 tsp garlic powder or fresh minced
- 1 tbsp balsamic vinegar
- 1/2 cup vegetable stock
- salt to taste
handful fresh sliced basil to mix in salad
Instructions
- cook the quinoa according to package directions.
- after you cut the veggies and mozzarella, add to the quinoa once it has completely cooled.
- for the pesto sauce, add all of the ingredients to a food processor and blend until a smooth consistency.
- pour over the salad, add the fresh sliced basil, mix well and enjoy.
- store in the fridge in an airtight container.