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Caprese Quinoa Salad

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Juicy tomatoes, creamy mozzarella and fragrant basil–is there any combination more reminiscent of summertime? I don’t think so! When my friends at Galbani® invited me to take part in the 2013 Galbani Caprese Challenge I was immediately on board. We wait a long time for tomato season to finally arrive so when it does, I like to keep the flavors simple so that the ripe tomato flavor can really shine.

Quinoa Caprese Salad is a quick and easy recipe that comes together in less than 20 minutes. Toasted quinoa is added to the traditional salad to boost the protein and other nutrients without sacrificing any of the classic Caprese flavors you crave. It tastes great with grilled chicken or fish but frankly it is very satisfying on its own.

If you’ve never tried Galbani Mozzarella Fresca™ I encourage you to look for it using the store locator. Crafted right here in the United States, it is an old family recipe made from cow’s milk. By gently stretching and kneading the cheese, the end result is a uniquely soft, creamy and delicious cheese. My family can’t get enough of it and I’m sure yours will love it too. Your fork is waiting!

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Caprese Quinoa Salad

Toasted quinoa is added to the traditional salad to boost the protein and other nutrients without sacrificing any of the classic Caprese flavors you crave.
4.8 from 5 votes
Print Pin Rate
Course: Side
Cuisine: American
Keyword: healthy salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 326kcal
Author: Liz DellaCroce

Ingredients

  • 2 tablespoons olive oil divided
  • 1 cup quinoa
  • 2 cups chicken broth low sodium
  • 1 cup cherry tomatoes sliced in half
  • 1 cup Galbani® Mozzarella Fresca™ Ciliegine
  • 10 leaves basil cut chiffonade
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

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.
  • 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.
  • In a medium bowl, add cooked quinoa, cherry tomatoes, mozzarella, basil, lemon juice, remaining one tablespoon olive oil and salt/pepper.
  • Toss salad to combine and check for seasoning before serving.

Notes

Salad can be made up to one day in advance.
Nutrition Facts
Caprese Quinoa Salad
Amount Per Serving
Calories 326 Calories from Fat 139
% Daily Value*
Total Fat 15.4g 24%
Saturated Fat 4g 20%
Trans Fat 0g
Polyunsaturated Fat 11.4g
Cholesterol 19mg 6%
Sodium 78mg 3%
Total Carbohydrates 34g 11%
Dietary Fiber 3.6g 14%
Sugars 2.9g
Protein 6.6g 13%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @thelemonbowl on Instagram

Want more delicious Caprese recipes? Head over to Galbani for more creative and easy ways to serve this classic dish.

Disclaimer: I have been compensated for my time to write this post and create an original recipe for the 2013 Galbani Caprese Challenge. As always, all thoughts are 100% my own.

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Comments


  3. 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!

    Reply

    • 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

      Reply

    • That is seriously such a smart idea. I never seem to make enough. I think I’m in denial that my toddler eats more than me sometimes – lol.

      Reply

    • Thank you Erin!! You know it’s funny, I’m not a HUGE quinoa fan but I find that toasting it in a little olive oil before cooking it really does add a ton of flavor.

      Reply

    • Oh my gosh aren’t they awesome? I also recommend the flavored ones in oil/herbs. Addictive and delish!

      Reply

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