I love caprese anything! Especially this time of year when tomatoes and fresh basil are at their peak.

If you don’t have your own garden to pick tomatoes from, be sure to stop at a local produce stand to grab some. I halved red and yellow grape tomatoes, but any tomato would work.

You can whip up this delicious salad in minutes. If you don’t want to make your own pesto you can easily substitute with jarred or skip the pesto and mix a little balsamic vinegar and olive oil together and pour over the salad. Either way is delish!

Ingredients for Salad

• 1/2 cup quinoa, cooked I like Ancient Harvest
• 1 cup grape tomatoes, or whatever you have  
• 6 ounces fresh mozzarella cheese, you can use the small balls or dice up a larger ball
• 2-3 tablespoons spinach pesto

Ingredients for the Spinach Pesto

• 2 cups fresh spinach leaves
• 1 cup fresh basil
• 1 garlic clove, minced
• 1/2 lemon, juiced
• 2 tablespoons grated Parmesan cheese
• Salt and pepper to taste
• 1/4 cup olive oil, or a little more if you like it thinner consistency
  

Directions for the Quinoa

1. In a large bowl gently mix cooked quinoa, tomatoes, fresh mozzarella, and pesto.  

Directions for the Spinach Pesto  

1. In a food processor add the first six ingredients. Turn on food processor and stream in the olive oil. You will have extra pesto leftover. Put extra in a jar in fridge and use with chicken, fish, shrimp, or potatoes. It will last in the fridge for a week.

Enjoy!