Brace yourselves, we’ve got real cheese on Spinach for Breakfast. 😉
Although we typically stay dairy free when we can, you can’t have a Caprese salad without some fresh mozz. The traditional tomato mozzarella appetizer is a staple in our house anytime we have friends over. This is usually paired with some form of veggies and hummus arranged by me, and an intense meat platter insisted by Lou…
We took a spin on this Caprese salad concept and figured if we added some quinoa to the mix it could totally pass for a real meal. For any of our vegan followers, feel free to replace the mozzarella with chickpeas, and take a look at our vegan pesto recipe. 🙂
- Cooked quinoa
- Cherry tomatoes
- Fresh mozzarella
- Dried basil
- Balsamic vinaigrette
- Cook quinoa according to package direction.
- Mix pesto into the quinoa.
- Arrange the bowl by sectioning the pesto quinoa, chopped tomatoes, fresh kale, mozzarella, and sliced avocado.
- Top with dried basil and balsamic vinaigrette.
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