Caprese Quinoa Salad
Posted Jul 08, 2018, Updated Aug 01, 2024
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This balsamic caprese quinoa salad recipe is a delicious summer side dish or light meal! Loaded with fresh tomatoes, basil, and mozzarella cheese, it’s a healthy & refreshing gluten-free salad that takes 20 minutes to prepare.
We basically live on salads in the summer, and this caprese quinoa salad is one of our favorites.
It’s loaded with quintessential summer produce items – fresh tomatoes and fresh basil! Add some fresh mozzarella and toss it all in the best balsamic dressing, and this is sure to become your favorite quinoa salad recipe!
Caprese Quinoa Salad: Ingredients & Substitutions
- Quinoa. If desired, you can use a different pasta or rice (try caprese orzo salad and caprese pasta salad).
- Pearl Mozzarella. If you can’t find pearl mozzarella, regular fresh mozzarella chopped into small pieces works well.
- Cherry Tomatoes. choose your favorite tomato variety.
- Green Onions. Choose any variety of onions, or omit if desired.
- Maple Syrup. Honey is a great substitute for pure maple syrup.
- Olive oil. Avocado oil also works well in this recipe.
- Mustard. choose your favorite variety, I recommend Dijon mustard.
- Minced garlic. a pinch of garlic powder can be used in place of minced garlic.
How to Make Caprese Quinoa Salad
Begin by cooking the quinoa and let it cool. You can do this up to 1 day prior to making the salad, and chill the cooked quinoa in an airtight container in the refrigerator.
Next, make the dressing. This can also be done a day in advance. I usually make the dressing while the quinoa is cooking/cooling. Simply combine the ingredients in a jar and shake, or in a bowl and whisk to combine.
Next, assemble the caprese quinoa salad. Add the ingredients to a large bowl (preferably one with a lid).
Then, add the dressing and stir to combine.
Cover and chill in the refrigerator for at least 3 hours before serving.
Serve
After chilling, taste and adjust the salt and pepper to your liking. Then, transfer the caprese quinoa salad to a serving bowl, garnish with basil and parmesan cheese and serve.
Store
Store leftovers in an airtight container in the refrigerator for up to 5 days. Do not freeze.
Caprese Quinoa Salad Recipe FAQs
Yes! I recommend rinsing quinoa before cooking it! Quinoa has a natural coating called saponin that, if not rinsed off, can cause the final cooked quinoa to taste bitter!
Yes! Here are a few facts about the nutritional benefits of quinoa
Quinoa is a complete protein. This is one of my absolute favorite qualities of quinoa! If you’re like me and prefer to get most of your protein from plant-based sources, then quinoa is a great choice!
Quinoa is gluten-free. So for those of you who have to say no to pasta salads because of the gluten, quinoa salads are a perfectly delicious alternative!
Quinoa is lower in carbohydrates and calories than rice. If you watch your intake of carbs and calories, then quinoa is a great alternative to rice!
Quinoa is high in fiber. I’m always trying to find ways to get more fiber into our diet. Quinoa is a great way to do that!
It’s high in other nutrients. Including but not limited to: iron, magnesium, phosphorous, zinc, calcium, and potassium!
This Caprese Quinoa Salad can last for up to 4 days in an airtight container in the refrigerator (if you don’t eat it all much faster)!
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Balsamic Caprese Quinoa Salad
Ingredients
- ¾ cup quinoa (uncooked)
- 1 ½ cups water
- ¼ teaspoon fine sea salt
- 1 pint cherry tomatoes (halved)
- 8 ounces pearl mozzarella
- ½ cup fresh basil (chiffonade)
- ¼ cup green onions (sliced)
Balsamic Dressing
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 Tablespoon maple syrup
- ½ Tablespoon mustard
- 1 teaspoon minced garlic
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon pepper
Garnish
- ¼ cup Parmesan cheese (optional)
Instructions
Cook the Quinoa
- Bring 1 ½ cups of water and ¼ tsp salt to a boil.
- Add quinoa, cover and return to a boil.
- Once mixture is boiling, turn heat to simmer.
- Simmer on low, covered, for 15 minutes.
- After 15 minutes turn off the heat, stir the quinoa, and return the lid to the pot.
- Let the quinoa sit covered for 15 more minutes.
- After 15 minutes, transfer cooked quinoa to a large bowl to cool.
Make the Balsamic Dressing
- Add dressing ingredients in a glass jar or bowl.
- Shake or whisk to combine, set aside.
Assemble
- Add tomatoes, mozzarella, basil and green onions to the cooled quinoa in a large bowl with a lid.
- Add dressing and stir to combine.
- Refrigerate for at least two hours or overnight.
- Taste and adjust seasonings to your liking.
- Garnish with fresh basil and Parmesan cheese (optional)
- Serve cold.
Video
Notes
- Quinoa. If desired, you can use a different pasta or rice (try caprese orzo salad and caprese pasta salad).
- Pearl Mozzarella. If you can’t find pearl mozzarella, regular fresh mozzarella chopped into small pieces works well.
- Cherry Tomatoes. choose your favorite tomato variety.
- Green Onions. Choose any variety of onions, or omit if desired.
- Maple Syrup. Honey is a great substitute for pure maple syrup.
- Olive oil. Avocado oil also works well in this recipe.
- Mustard. choose your favorite variety, I recommend Dijon mustard.
- Minced garlic. a pinch of garlic powder can be used in place of minced garlic.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I found your recipe after my husband said he had a craving for caprese and quinoa…this was perfect and so refreshing, thank you!
Thank you Christine! I wish my husband craved quinoa! 😉
Made this and it is delicious. Although quinoa is not a grain it does have grain like qualities. It contains higher amounts of protein then true grains. Would love more recipes with quinoa.
Could you use a balsamic glaze for this salad instead of the dressing? I want to try this because it sounds perfect for a refreshing meal on a hot summer day.
Just made this afternoon. Delicious!!
Thank you Christina! I’m so glad you enjoyed this salad!
I making this tonight for dinner.
i am such a huge caprese fan – this looks incredible. I love the video too, can’t wait to make this!
I can’t wait to make these to meal-prep for lunches!! I just picked the first of my cherry tomatoes from my garden this morning too, so perfect timing! 🙂
I love all your tips and info, and this salad!! Beyond delicious! There’s no way it’ll last up to 4 days in my fridge!
Saw this on Instagram this morning…. went to the store to gather the ingredients and made it for tonight’s dinner. FABULOUS!!!
Your step-by-step photos are so well-executed, Laura! And this looks like the ultimate summer salad.
Thank you Jamie! A little secret…I export photos from my videos and edit them in lightroom…. 😉 Pausing videos and shooting photos is difficult! LOL! 😉