Balsamic Caprese Quinoa Salad
This Balsamic Caprese Quinoa Salad Recipe is the perfect summer side dish! Loaded with fresh tomatoes, basil, and mozzarella cheese, it's a healthy, light, easy and refreshing meal that everyone will love! It's gluten-free and only takes 20 minutes to prepare!
Prep Time 5 minutes
Cook Time 15 minutes
Chilling time 1 hour
Total Time 20 minutes
Servings 12 Servings (0.5 cups each)
Caprese Quinoa Salad
- ¾ cup quinoa uncooked
- 1 ½ cups water
- ¼ tsp sea salt
- 1 pint cherry tomatoes cut in half
- 8 oz pearl mozzarella
- ½ cup fresh basil chiffonade
Cook the Quinoa
Bring 1 ½ cups of water and ¼ tsp salt to a boil.
Add quinoa and return to a boil.
Once water is boiling turn the heat down to a simmer.
Simmer on low 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:
Putting it together
Add tomatoes, mozzarella and basil 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 salt to your liking.
Garnish with fresh basil.
Serving: 0.5Cup | Calories: 107kcal | Carbohydrates: 10.6g | Protein: 2.6g | Fat: 6.3g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.4g | Cholesterol: 3.3mg | Sodium: 60mg | Potassium: 71.4mg | Fiber: 1.1g | Sugar: 2.4g | Vitamin A: 335IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 0.7mg