Fresh, flavorful, and nutritious, this Caprese Quinoa Salad combines juicy tomatoes, creamy mozzarella, and protein-packed quinoa. Tossed with basil, lemon and olive oil, it’s the perfect healthy side dish or light meal!
Juicy tomatoes, creamy mozzarella, and fragrant basil – is there any combination more reminiscent of summertime? I love caprese flavors so much I am always putting a fun twist on it including Smoked Shrimp Caprese Skewers, Farro Caprese Salad and Tomato Caprese Skewers with Pesto. A high protein twist, this fresh Caprese Quinoa Salad is extremely versatile and great for prepping ahead. You can have it as a salad for lunch, a side dish for dinner, or make extras and enjoy it throughout the week! We love to have it as a side with grilled chicken souvlaki, but it’s also filling enough to have as a meal all on it’s own.
Ingredients
- Olive oil: A heart healthy, mild-flavored oil that dresses the salad.
- Quinoa: Somewhat nutty in taste, and fluffy in texture, it adds flavor and protein to the salad.
- Chicken broth: I cook my quinoa in chicken broth instead of water to increase the flavor.
- Tomatoes: I typically use grape or cherry tomatoes, as they are juicy and somewhat sweet in flavor.
- Mozzarella: Milky, creamy, and just the slightest bit of tang, you can slice a large piece of buffalo mozzarella, or use mozzarella balls.
- Basil: Fresh basil adds somewhat sweet, peppery flavor to the final salad.
- Lemon juice: Adds bright, fresh, citrusy flavor to the dressing of the salad.
How to Make a Caprese Quinoa Salad
Start your caprese quinoa salad by cooking your quinoa according to package instructions in the chicken broth. For added flavor, toast the dry quinoa in some olive oil for a couple minutes first.
Next add your cooked quinoa to a large bowl, followed by the mozzarella cheese.
next add your halved cherry tomatoes and your freshly sliced basil.
Then drizzle in the olive oil and lemon juice, and if you like an extra punch of flavor, some balsamic vinegar.
Toss everything together until evenly coated in the dressing, and season with salt and pepper to taste. Serve and enjoy your Fresh Caprese Quinoa Salad!
Frequently asked questions:
While on its own quinoa can be a bit bland, I’ve discovered a few easy ways to maximize the flavor. First, instead of cooking it in water I like to use chicken broth. If you don’t have chicken broth, add a pinch of salt to the water. Another easy tip? Toast the quinoa in a little olive oil for about 60 seconds to add a warm, nutty aroma to the quinoa.
The classic caprese salad is believed to originate from the Italian island of Capri, which is where it gets its name.
Yes! Tomatoes are a great source of vitamins and antioxidants, and mozzarella cheese is full of calcium and vitamin D. Add in the quinoa for added fiber and protein, and it’s a very balanced salad!
More Salad Recipes
- Greek Village Salad
- Kale Salad with Apples and Walnuts
- Cucumber Zucchini Salad
- Italian Pasta Salad
- Mediterranean Chopped Salad
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This fresh Caprese Quinoa Salad is a satisfying and flavorful addition to your summer menu, and it’s ready in just 20 minutes!
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Ingredients
Instructions
- In a medium pan, heat half of the olive oil (one tablespoon) over medium-high heat, toast the quinoa for 3-4 minutes until lightly brown and fragrant.1 cup quinoa, 2 tablespoons extra virgin olive oil
- Add the chicken broth and bring to a boil. Cover and reduce heat to low. Cook for 15 minutes then remove from heat. Fluff quinoa with a fork and set aside.2 cups chicken broth
- In a medium bowl, add cooked quinoa, cherry tomatoes, mozzarella, basil, lemon juice, remaining one tablespoon olive oil and salt/pepper.1 cup cherry tomatoes, 1 cup fresh mozzarella, 10 leaves basil, 2 tablespoons lemon juice, Salt and pepper to taste
- Toss salad to combine and check for seasoning before serving.
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