This balsamic caprese quinoa salad recipe is a delicious summer side or light meal! Loaded with fresh tomatoes, basil, and mozzarella cheese, it's a healthy & refreshing dish that's gluten-free and only takes 20 minutes to prepare.
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.
Video
Notes
Ingredient Substitutions
Quinoa. Orzo, rice and pasta are great substitutes! You just may need to make a touch more dressing to ensure that everything is evenly coated and flavorful!
Pearl Mozzarella. If you can't find pearl mozzarella, regular fresh mozzarella chopped into small pieces works well too!
Cherry Tomatoes. Most tomato varieties that are sweet and firm will work well in this recipe...especially if they are fresh from the garden!
Maple Syrup. Honey is a great substitute for pure maple syrup.
Olive oil. Avocado oil also works well in this recipe. Flavor infused olive oils are a great way to add another layer of flavor to this caprese quinoa salad as well!
Mustard. Any variety of mustard works very well in this recipe. It mostly acts as a stabilizer for the dressing, but it does add a nice tangy flavor as well. I have used dijon, yellow mustard and honey mustard, all with great results!
Garlic powder. Fresh, minced garlic can be used in place of garlic powder!
Store
Store leftovers in an airtight container in the refrigerator for up to 5 days. Do not freeze.