This Quinoa Caprese Salad is the perfect summer salad! Featuring the best garden-fresh ingredients of the season: juicy tomatoes, fresh basil leaves, and creamy mozzarella.
Whether you're looking for a light meal, some easy meal prep, or a side dish for a potluck, this simple salad is the perfect match!
This fresh caprese quinoa salad is one of our favorite things to make this time of year! It celebrates all of the best flavors of the season.
If it grows together, it goes together, and nothing proves that more than this fun twist on the classic caprese salad.
Fresh tomatoes pair with fragrant basil, creamy mozzarella, and fluffy quinoa for a delicious salad that is as nutritious as it is flavorful. I know you're going to love it!
Why You'll Love It:
- Simple ingredients. Like the classic fresh caprese salad, this recipe focuses on the beautiful simplicity of in-season tomatoes and basil. High-quality ingredients = high-quality flavor.
- Satisfying. Quinoa has all of the essential amino acids, meaning it is a complete protein! It's a great way to get some plant-based protein, and it is surprisingly filling.
- Features traditional caprese salad flavors. Juicy tomatoes? Check! Fresh basil? Check? Olive oil and balsamic glaze? Check and check!
Ingredients
- Quinoa: You will need 4 cups of cooked quinoa, which is approximately 1 ⅓ cups of dry quinoa. I like to make Instant Pot quinoa, but stovetop instructions are included.
- Mini mozzarella: Also known as boccocinni, these are often found in the specialty cheese section of the grocery store. Traditional caprese salad uses fresh mozzarella cheese slices; using the mini version pays homage to the Italian classic.
- Cherry tomatoes: Using quartered cherry tomatoes ensures each bite contains some of the elements of caprese salad.
You will also need:
- Fresh basil
- Olive oil
- Dijon mustard
- Balsamic glaze (for drizzling)
- Sea salt
How to Make Caprese Quinoa Salad
Before you get started: Cook and cool your quinoa. You can use the stovetop method, Instant Pot method, or use leftover cooled quinoa if you have some in the refrigerator. Freshly cooked quinoa takes about 1-2 hours to cool to room temperature in the refrigerator.
If you are in a hurry, you can place the bowl in an ice bath and stir the quinoa to help it cool more quickly!
- Add 4 cups of cooled quinoa to a large bowl, using a fork to break up any clumps.
- Top with quartered cherry tomatoes, sliced mini mozzarella, and chopped fresh basil.
- Make a quick dressing. Add olive oil, dijon mustard, and salt to a small blender or bowl. Whisk or blend until smooth, then pour it over the quinoa salad.
- Toss the quinoa, tomatoes, basil, and mozzarella slices with the dressing until well combined. Taste and add a little extra salt if needed.
- Note: some folks like to add freshly cracked black pepper; this isn't an essential element of caprese salad, but can be included if you like it!
Drizzle with balsamic glaze
- Transfer the salad to a serving bowl (or individual bowls) and drizzle with balsamic glaze (or homemade balsamic vinegar reduction).
Variations
- With chicken: Even though quinoa is a complete protein, you may want to add extra protein to take this from a side dish to a full meal! Add shredded rotisserie chicken or sliced grilled chicken for a delicious and satisfying variation.
- Grain bowls: The quinoa in this recipe can be swapped for nearly any cooked and cooled grain! Try Cous cous, bulgar, buckwheat, or a combination of several grains.
- Pasta salads: I've actually tested this recipe as a pasta salad, and it works great! Just swap out the quinoa for 4 cups of cooked and cooled pasta and double the dressing. Add a little dressing at a time, as you'll need a little less than double.
Expert Tips
- Cool the quinoa first. It's tempting to use the quinoa right after cooking, but your salad will be much better if it's cooled first! Basil wilts when it comes into contact with heat, and condensation from warm quinoa will give the salad a "watery" texture. Cooled quinoa is best!
- Use an ice bath if you need to. If you're in a hurry and can't wait for the quinoa to cool, you can place the bowl in a sink with 4-5 inches of very cold water and ice. Stir the quinoa to help it cool evenly, being careful not to splash the water into the bowl.
- Quarter your cherry tomatoes and slice the boccocini. As tempting as it is to throw them in whole, using bite-sized pieces makes for a much better salad! We tested both ways, and this was the way to go.
If you loved this recipe for Caprese Quinoa Salad, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Quinoa Caprese Salad
This Quinoa Caprese Salad is the perfect summer side dish! Featuring garden-fresh ingredients, it's a fun twist on the Italian classic.
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Servings: 6 servings
Calories: 318kcal
Ingredients
- 4 cups cooked quinoa about 1 ⅓ cups dry; see notes for cooking instructions*
- 1 ½ cups quartered cherry tomatoes approximately 1 pint
- 220 g/7oz bocconcini sliced (mini mozzarella balls)
- ½ cup fresh chopped basil loosely packed (plus optional basil leaves for garnish)
- ¼ cup extra virgin olive oil
- ½ teaspoon dijon mustard
- ¾ teaspoon salt to taste
- Balsamic glaze or balsamic reduction for drizzling (optional, but recommended)
Instructions
- Prepare the quinoa* by first cooking it (instructions in notes), then allowing it to chill in the refrigerator for 1-3 hours before beginning your salad. Alternatively, you can use leftover cooled quinoa.
- Once the quinoa is cool, break up any large chunks with a fork.
- Add the quartered cherry tomatoes, sliced mini mozzarella, and fresh basil. Toss well to combine.
- Prepare the dressing. Add the olive oil, Dijon mustard, and salt to a small bowl or blender. Whisk or blend to combine.
- Pour the dressing over the quinoa salad, then toss well to ensure it is evenly distributed.
- Taste and adjust salt (if needed). The mozzarella has varying levels of saltiness, so it's important to go by taste!
- Serve in bowls garnished with a drizzle of balsamic glaze and additional fresh basil (if desired).
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Notes
Storing leftovers: Transfer any leftover quinoa salad to an airtight container and store for 2-4 days in the refrigerator. Some liquid may collect at the bottom, but it can be mixed in or drained off if you prefer!
Gluten-free: Quinoa is naturally gluten-free, and the ingredients used in the recipe are as well!
*Quinoa cooking instructions:
Stovetop Method- 1 ⅓ cup dry quinoa
- 2 ¼ cups + 1 ½ tablespoons water
- ½ teaspoon salt
- 1 ⅓ cup dry quinoa
- 2 cups water
- ½ teaspoon salt
Nutrition
Calories: 318kcal | Carbohydrates: 28g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 12mg | Sodium: 332mg | Potassium: 300mg | Fiber: 4g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 9mg | Calcium: 148mg | Iron: 2mg
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Dorothy Bigelow says
If you like caprese salad, you'll love this more texture-y version with quinoa. We love how it's simple to put together and can be made with leftover quinoa. Perfect for lunches and healthy potlucks too!