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2 cups grape tomatoes, halved

1 can (14 oz.) hearts of palm, drained and halved

4 oz. part-skim mozzarella, cubed

3 tablespoons Cadia® organic balsamic vinegar

1 tablespoon Cadia® extra virgin olive oil

1 tablespoon water

1 cup Cadia® uncooked organic quinoa, rinsed

2 cups Cadia® organic vegetable broth


Place tomatoes, hearts of palm and mozzarella in a large bowl. In a seperate 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 in broth according to package instructions. Allow to cool. Add to tomato mixture. Toss well, then refrigerate for at least 2 hours before serving.