Quinoa Caprese Salad

A large bowl filled with quinoa salad, garnished with fresh basil, sliced mini mozzarella, and balsamic glaze.

This Quinoa Caprese Salad is the perfect summer side dish! Featuring garden-fresh ingredients, it's a fun twist on the Italian classic.

Course Salad, Side Dish

Cuisine American, Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 318

Author Dorothy Bigelow

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).

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

Rinse the quinoa, then add it to a large saucepan along with the water and salt. Bring to a boil, then cover and reduce to a simmer. Cook for 15 minutes. Remove from heat and leave covered. Allow to rest for 10 minutes, then fluff with a fork.

Instant Pot Method

1 ⅓ cup dry quinoa
2 cups water
½ teaspoon salt

Cook on manual pressure for 3 minutes. Once the cooking time is up, do a 10 minute natural pressure release. Switch the valve to “venting” to do a quick pressure release, then open it carefully and fluff it with a fork.

Nutrition