It’s still spring brunch time, but we’re switching gears a little bit. How about this Asparagus, Strawberry and Quinoa Caprese Salad to brighten up the spread?
This salad combines the tangy, vibrant flavors of the classic Caprese with some wonderful spring ingredients. Instead of tomatoes, I used aspsaragus for a bit of green crunch and strawberries to add some fruity sweetness. Along with fresh mozzarella and fluffy quinoa, these ingredients are tossed in my favorite homemade salad dressing. It’s a basic balsamic vinaigrette that comes together in seconds! Even better, the entire salad can be made in under 30 minutes.
In addition to being a hit at the brunch, this salad also makes a wonderful dinner side dish or a delicious light lunch. The leftovers are outstanding since the flavors only intensify with time, but note that the strawberries will wilt a bit from the dressing. If serving for a crowd, prepare the salad the morning of or simply add in the strawberries right before serving.
I can’t think of a better way to celebrate the lovely spring weather (hello 60 degrees!) than preparing and enjoying this light, fresh, and crisp caprese salad!
- 2 cups cooked quinoa
- 1 teaspoon olive oil
- 30 spears asparagus, chopped into 1 inch pieces
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic, chopped
- Salt and pepper
- 16 strawberries, sliced (about 12 ounces)
- 4.5 ounces mozzarella cheese, cut into small cubes
- ⅓ cup Simple Balsamic Vinaigrette
- 2 tablespoons finely chopped fresh basil
- Place the cooked quinoa in a large salad bowl.
- Prepare the balsamic vinaigrette and set aside.
- Heat the olive oil in a large sauté pan over medium heat. Once heated, add the asparagus and garlic. Sprinkle with salt and pepper. Cook for 2-3 minutes until the asparagus is bright green and slightly tender, yet still has a little crunch.
- Add the asparagus to the quinoa. Mix in the strawberries, mozzarella cheese, and the balsamic vinaigrette. Toss to combine. Top the salad with chopped fresh basil.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 178 Fat: 5.5g Carb: 21.3g Fiber: 4.6g Protein: 10.3g Sugar 5.3g Sodium: 171mg
Spring Brunch Recipes: