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Caprese Quinoa Salad

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LIZ DELLA CROCE

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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!

Caprese Quinoa Salad

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

Liz pouring in chicken broth

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.

Liz pouring olive oil into Caprese Quinoa Salad

Then drizzle in the olive oil and lemon juice, and if you like an extra punch of flavor, some balsamic vinegar.

Caprese quinoa salad side view.

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:

How do you improve the flavor of quinoa?

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.

Why is it called caprese?

The classic caprese salad is believed to originate from the Italian island of Capri, which is where it gets its name.

Are caprese salads healthy?

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!
Caprese Quinoa Salad

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Garnishing caprese quinoa salad with basil.

This fresh Caprese Quinoa Salad is a satisfying and flavorful addition to your summer menu, and it’s ready in just 20 minutes!

Your fork is waiting.

Fresh Caprese Quinoa Salad

4.79 stars average
This bright and flavorful Caprese Quinoa Salad is made with toasted quinoa, cherry tomatoes,  creamy mozzarella and fresh basil. With added protein and nutrients, it takes the classic Caprese salad to the next level. 
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
CourseSide Dish
Serves4

Ingredients
 
 

  • 2 tablespoons extra virgin olive oil divided
  • 1 cup quinoa
  • 2 cups chicken broth low sodium
  • 1 cup cherry tomatoes sliced in half
  • 1 cup fresh mozzarella
  • 10 leaves basil cut chiffonade
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions
 

  1. 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
  2. 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
  3. 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
  4. Toss salad to combine and check for seasoning before serving.

Nutrition

Calories: 326kcalCarbohydrates: 34gProtein: 6.6gFat: 15.4gSaturated Fat: 4gPolyunsaturated Fat: 11.4gTrans Fat: 0gCholesterol: 19mgSodium: 78mgFiber: 3.6gSugar: 2.9g

Liz’s Notes

I love bringing this salad to picnics and backyard BBQs because you can prep it ahead. It’s also a great lunch to meal prep and top with chickpeas or chicken for more protein. 

Have you tried this?

Let us know how it was!

4.79 from 14 votes (12 ratings without comment)

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39 responses to “Caprese Quinoa Salad”

  1. India Avatar
    India

    I am going to make this for a party tomorrow night. I had been thinking caprese with balsamic dressing, bc I just love those flavors. This sounds wonderful and more of a side or entrée salad with the quinoa, which will make an even better addition to this “pot luck” gathering. Do you think balsamic dressing would add in well or should I just let it be and do Hasselback caprese later in the season when the temps rise?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Add it in- sounds amazing! Great idea!

    2. Amy Avatar
      Amy

      This may be a dumb question but they always advise rinsing quinoa. Are you rinsing the quinoa before toasting or does the toasting take away the bitter taste?
      New to cooking quinoa.

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        I buy quinoa that has been pre-rinses/washed. But if you don’t, I would treat it like rice and always rinse before cooking.

  2. angelheart Avatar
    angelheart

    How do you fix up the leftovers? I found it not as tasty when cold and when I microwaved, the mozerella melted.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hmmm..I ate it cold as leftovers. The melted cheese actually sounds good to me!! Another idea would be to fry them into quinoa patties similar to my Hummus Quinoa Cakes. Let me know if you come up with something!

  3. Nutmeg Nanny Avatar
    Nutmeg Nanny

    Oh, yes! I absolutely love caprese salad, this recipe is amazing!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You and me both!! I’ve been craving a caprese pizza…

  4. Janice Avatar
    Janice

    Mmmm… Thank you Liz for the delish make ahead recipe! Light..refreshing.. and sooo tasty (how can it be good for me?) Thank you for sharing. Love you!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So great to hear from you Aunt Janice! I hope you like this salad – it was a huge hit in our house!! Miss you guys – love you! xo

  5. Liz DellaCroce Avatar
    Liz DellaCroce

    Thank you Alexis!! It was so good!

  6. tj wright Avatar
    tj wright

    I didn’t realise low-sodium chicken stock came in vegetarian varieties