This Quinoa Caprese Salad is the perfect summer salad made with tomatoes, fresh mozzarella, and fresh basil! The quinoa adds bulk and protein, making this a heartier salad that can be a side dish or a light meal by itself! Quinoa Caprese Salad Recipe with fresh mozzar

Tomatoes + Basil + Fresh Mozzarella is my jam all summer long. I put together a Caprese salad a few times a week when tomatoes and basil are in season. For this Quinoa Caprese Salad, I added quinoa to the mix. It was a very good decision.

The result was a hearty, satisfying salad that I was instantly obsessed with. I knew I had to share it with all of you before summer was over so you could add it to your rotation, too. Caprese Salad Recipe overhead shot

The Quinoa Caprese Salad is dressed simply with extra-virgin olive oil, balsamic vinegar, and salt and pepper. It’s all you need when fresh, summer tomatoes are bursting with flavor and you don’t want to compete with the signature flavor of the basil.

To make this Quinoa Caprese Salad come together in a snap, you can cook your quinoa ahead of time. I recommend cooking the quinoa in stock to give it maximum flavor for this dish.

I hope you and your family love this as much as we have!

How to Prepare Quinoa Caprese Salad

Quinoa Caprese Salad Recipe

With quinoa, tomatoes, basil, and fresh mozzarella, this Quinoa Caprese Salad is a flavorful salad that’s perfect for a side dish or light meal all by itself!

Author: Maryea Flaherty | Happy Healthy Mama
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 6 servings

Ingredients

1 cup dry quinoa, rinsed well
2 cups vegetable stock
1 1/2 pounds small tomatoes, larger ones cut in half
7 ounces fresh mozzarella, cut into bite-sized pieces
1/2 cup packed basil leaves, chiffonade
1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

In a medium saucepan, bring the quinoa and vegetable stock to a boil.
Reduce the heat, cover, and simmer for 12 minutes, until the liquid is absorbed.
After the liquid is absorbed, remove it from the heat and keep the lid on the quinoa for 5 minutes to continue steaming.
Allow the quinoa to cool completely before putting the salad together.
In a large bowl, combine the cooled quinoa, tomatoes, mozzarella, and basil leaves.
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle it over the quinoa mixture and gently toss to coat. Enjoy!

Nutrition

Calories: 263
Sugar: 5.6 grams
Fat: 11.9 grams
Carbohydrates: 26 grams
Protein: 13 grams

Keywords: Quinoa Caprese Salad

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Want more Quinoa Salad goodness? Try one of these favorites!