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Quick Caprese-Inspired Quinoa Bowls

Roasted Yellow Zucchini & Sweet Balsamic Vinaigrette

Cooking time

15 minutes

Servings

2/4

Calories

690 /serving

Quick Caprese-Inspired Quinoa Bowls

Roasted Yellow Zucchini & Sweet Balsamic Vinaigrette

Cue up a colourful Italian duo for a hearty take on a classic salad. Two key elements of Caprese are cherry-red tomatoes and pillow-soft white bocconcini cheese. Bring in tons of herb, lemon and olive notes with a plentiful dose of our Olive Branch seasoning. Hefty slices of roasted yellow zucchini beam in more Capri sunshine. By adding super wholesome quinoa, showered in a honey and balsamic vinaigrette, the dish takes on meal-size proportions.

We will send you:

140g Cherry tomatoes
2 Garlic cloves
2 Yellow zucchini
30ml Balsamic vinegar
95g Red & white quinoa
7g Honey
100g Bocconcini
7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), sunflower oil, black pepper, cellulose)

Contains: Milk, Sulphites

You will need:

Medium pot
Strainer
Oil
Salt & pepper (S&P)
Parchment paper
Sheet pan

Total Fat
47 g

Saturated Fat
11 g

Sodium
390 mg

Total Carb
51 g

Sugars
14 g

Protein
18 g

Fibre
6 g

Preparation

Cook the quinoa

Preheat the oven to 450°F. Mince the garlic. Using a strainer, rinse the quinoa. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the quinoa, 1 cup water (double for 4 portions), ⅓ of the spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.

Roast the zucchini

Meanwhile, halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle. On a lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P. Roast, flipping halfway, 7 to 9 min., until browned and tender.

Make the vinaigrette

Meanwhile, in a small bowl, combine the vinegar, honey, remaining garlic and spices, 4 tbsp oil (double for 4 portions) and S&P.

Make the salad

Meanwhile, halve the tomatoes. Cut the bocconcini into bite-size pieces. In a medium bowl, combine the tomatoes, bocconcini, 2 tbsp of the vinaigrette (double for 4 portions) and S&P.