Caprese Quinoa Salad

PREP: 10 minutes | COOK: 10-15 minutes | YIELD: 5 x 1-cup servings

Wouldn’t it be nice to be basking on the Isle of Capri enjoying a delicious, Clean meal? This salad will help you feel like you’re right there. Fashioned in the style of Capri, the tomatoes, quinoa and cheese blend together to create a light and tasty meal that will leave you with the same glow you’d get from a Mediterranean sojourn.

½ cup (120 ml) uncooked quinoa

1½ cups (360 ml) mixed cherry and mini pear tomatoes, halved

½ cup (120 ml) thinly sliced basil

1 cup (240 ml) fresh mozzarella balls, halved (see Prep Tip)

2 Tbsp (30 ml) minced red onion or shallot

2 Tbsp (30 ml) balsamic vinegar

1 Tbsp (15 ml) extra virgin olive oil

¼ tsp (1.25 ml) sea salt

Pinch freshly ground black pepper

Cook quinoa according to package directions. Scrape into a mixing bowl. Add tomatoes, basil and mozzarella. In a separate small bowl, whisk together minced red onion, balsamic vinegar, olive oil, salt and pepper. Pour over quinoa and toss to coat. Best served at room temperature.


For this recipe, I recommend fresh ciliegine mozzarella, which is shaped into cherry-sized balls. If you can’t find it, golf-ball-sized bocconcini cut into quarters will do the trick.


Calories: 177 | Calories from Fat: 76 | Protein: 10 g | Carbs: 15 g | Total Fat: 8 g | Saturated Fat: 3 g | Trans Fat: 0 g | Fiber: 2 g | Sodium: 56 mg | Cholesterol: 14 mg