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Spinach Caprese Quinoa Salad


  • 1 cup torn baby spinach leaves (stems removed)
  • 3/4 cup cooked quinoa (chilled)
  • 4 tablespoons light balsamic vinaigrette salad dressing (divided)
  • 4 or 5 cherry tomatoes (halved)
  • 6-8 fresh mozzarella pearls (or fresh mozzarella cheese cut into cubes)
  • 1-2 basil leaves


  1. Mix all ingredients together except the basil and 1 tablespoon vinaigrette.
  2. Allow to chill for an hour or two before serving - this helps the spinach leaves soften a bit and the flavors marry together.
  3. Just before serving, chiffonade or tear the basil leaves and sprinkle on top and add additional tablespoon of dressing if needed.
  4. Season with salt and pepper if desired.