Ingredients:
- 2 cups grape tomatoes, halved
- 1 14-ounce can hearts of palm, drained and halved
- 4 ounces part-skim mozzarella, cubed
- 3 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp water
- 1 cup uncooked quinoa, rinsed
- 2 cups water or fat-free, low-sodium chicken broth
Preparation:
Place tomatoes, hearts of palm and mozzarella in a large bowl. Whisk balsamic vinegar, olive oil and water. Drizzle over tomatoes, hearts of palm and mozzarella. Marinate in the refrigerator for 10 minutes.Cook quinoa according to package instructions. Allow to cool. Add to tomato mixture. Toss well, then refrigerate for at least 2 hours.
Serves 6
Per Serving: Calories 216, Calories from Fat 67, Total Fat 7.4g (sat 2.5g), Cholesterol 11mg, Sodium 382mg, Carbohydrate 26.9mg, Fiber 3.8g, Protein 10.4g
