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! 
Course Main Course, Salad, Side Dish
Cuisine American, Italian
Keyword caprese quinoa salad
Prep Time 5 minutes
Cook Time 15 minutes
Chilling time 1 hour
Total Time 20 minutes
Servings 12 Servings (0.5 cups each)
Calories 107kcal
Author Laura


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

Balsamic Dressing:


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:

  • Add dressing ingredients in a glass jar.
  • Shake to combine, set aside.

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.
  • Serve cold.



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