Shrimp and Quinoa Caprese Salad

I have been on a huge caprese kick lately.  Maybe it's the summer weather, maybe it's my need to try something new, or maybe it's just so awesome being able to use home grown tomatoes and basil rather than go to the supermarket.  Who knows.  Either way, I've been playing around and incorporating caprese into meals at least a couple of times a week - from sandwiches to bruschetta to pasta, I am officially obsessed.

Since I had some extra shrimp and quinoa left over from last night's dinner, I decided on trying a caprese-themed shrimp and quinoa cold salad.  I have to say, I'm really happy with the way it came out.  I used grape tomatoes since they're a bit sweeter than other varieties, have less/smaller seeds, and are generally less goopy.  I also added red onion for a bit of extra flavor.  The tomatoes, onion, and mozzarella get marinaded in balsamic vinegar and then added to the salad instead of being poured directly in which ensures that you don't end up with a soggy quinoa mess.  All in all, very light, flavorful, and a perfect dish for summer.

Ingredients (6 servings):

• 1.5 cups cooked quinoa (about 0.5 cup dry)
• 1 cup grape tomato sliced
• 1/2 cup diced red onion
• 10 basil leaves
• 8 oz buffalo mozzarella
• 4 oz cooked shrimp
• 3 tbs balsamic vinegar
• 2 tbs olive oil
• salt and pepper to taste

Recipe:

1. Cook the quinoa according to the directions on the package.  Typically thats done by bringing a 2:1 ratio of water and quinoa to a boil and then allowing it to simmer until the water has been absorbed.
2. Set aside and allow to cool to room temperature.
3. While the quinoa is cooling, slice the tomatoes, onions, and mozzarella and combine with the balsamic vinegar.
4. Slice the basil leaves into thin strips.  
5. I suggest using pre-cooked shrimp for the easiness factor but if you prefer not to - peel and devein the shrimp and sautee until pink.  Allow to cool to room temperature.
6. Drain the excess vinegar from the bowl used to hold the tomatoes, onion, and mozzarella and combine with the cooled quinoa and shrimp.  Add the basil and olive oil and toss well.
7. Serve and enjoy :)

Approximate Nutritional Info per Serving: 

• Calories: 238
• Carbohydrates: 16g
• Fat: 15g
• Protein: 14g