Asparagus, Strawberry And Quinoa Caprese Salad

Simple Balsamic Vinaigrette

Ingredients: 

• 2 tablespoons golden balsamic vinegar
• 1 small clove garlic, finely chopped
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• Dash of salt and fresh ground pepper

Instructions:

1.  Put all ingredients in a bowl and whisk until well mixed. Set aside.

Salad

Ingredients:

• 1 cup cooked quinoa
• 1 teaspoon olive oil  
• 15 spears asparagus, chopped into 1 inch pieces
• ¼ teaspoon salt
• fresh ground pepper, to taste
• 1 clove garlic, minced
• 10 strawberries, sliced
• 2½ ounces fresh mozzarella pearls, drained (or 2½ ounces mozzarella, cut into small cubes)  
• Simple Balsamic Vinaigrette 
• 1 tablespoon finely chopped fresh basil 

Instructions:

1. Place the cooked quinoa in a medium salad bowl.
2. Heat the olive oil in a medium skillet over medium heat. Once heated, add the asparagus and garlic. 
3. 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.
4. Add to the quinoa.
5. Mix in the strawberries, mozzarella cheese, and the balsamic vinaigrette. Toss to combine.
6. Top the salad with chopped fresh basil. Makes 3-4 servings.