Dreaming of a sun-drenched Italian holiday? While we can’t book your flight, we can bring the taste of the Isle of Capri right to your kitchen! This vibrant Caprese Quinoa Salad is the next best thing. It combines the classic Italian trio of juicy tomatoes, fresh basil, and creamy mozzarella with the wholesome goodness of quinoa. It’s a light, refreshing, and satisfying meal that will leave you feeling like you’ve just spent a day on the Mediterranean coast. Simple, elegant, and oh-so-delicious!
Ingredients
• PREP: 10 minutes | COOK: 10-15 minutes | YIELD: 5 x 1-cup servings
• 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
• 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
Instructions
1. Cook the quinoa according to package directions. Once cooked, fluff with a fork and transfer to a large mixing bowl to cool slightly.
2. While the quinoa cooks, prepare the dressing. In a small bowl, whisk together the minced red onion, balsamic vinegar, extra virgin olive oil, sea salt, and pepper.
3. To the bowl with the quinoa, add the halved tomatoes, sliced basil, and halved mozzarella balls.
4. Pour the dressing over the salad and toss gently to combine everything. Serve immediately at room temperature for the best flavor.
Nutritional Information
• Per 1-cup serving
• Calories: 177
• Protein: 10 g
• Carbs: 15 g
• Total Fat: 8 g
• Saturated Fat: 3 g
• Fiber: 2 g
• Sodium: 56 mg
• Cholesterol: 14 mg
Pro Tips
• Pro-Tips
• For the best texture, use fresh ciliegine (cherry-sized) mozzarella balls. If you can’t find them, bocconcini (golf-ball-sized) cut into quarters is a great substitute.
• To enhance the nutty flavor of the quinoa, toast it in a dry saucepan over medium heat for 2-3 minutes before adding water and cooking.
• For a touch of sweetness and a beautiful glaze, use a quality balsamic glaze drizzled over the top just before serving instead of mixing the vinegar into the dressing.
• Make it ahead! You can prepare the quinoa and the dressing separately up to 2 days in advance. Combine with the fresh just before you’re ready to serve to prevent the basil from wilting.
FAQ
Q: Can I make this Caprese Quinoa Salad vegan
A: Absolutely! To make this salad vegan, simply substitute the fresh mozzarella with a high-quality plant-based mozzarella alternative. For an extra protein and texture boost, you could also add 1/2 cup of cooked chickpeas or white beans.
Q: How can I add more plant-based protein to this salad
A: This salad already provides a good amount of protein from the quinoa and mozzarella. To increase the plant-based protein content, consider adding 1/2 cup of cooked chickpeas, edamame, or a sprinkle of toasted hemp seeds.
Q: Is this vegetarian quinoa salad good for meal prep
A: Yes, it’s excellent for meal prep. For the best results, store the cooked quinoa, the dressing, and the fresh ingredients (tomatoes, mozzarella, basil) in separate airtight containers in the refrigerator for up to 3 days. Combine everything just before serving to keep the basil fresh and the salad from becoming soggy.
Q: Is this Caprese Quinoa Salad recipe gluten-free
A: Yes, this recipe is naturally gluten-free. Quinoa is a gluten-free seed, and all other ingredients are also typically free from gluten. Just be sure to check the label on your balsamic vinegar if you have a severe sensitivity or celiac disease.
