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.
Juicy tomatoes, creamy mozzarella, and fragrant basil – is there any combination more reminiscent of summertime? I don’t think so! 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.
This fresh Caprese quinoa salad is extremely versatile. 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, but it’s truly filling enough to have as a meal all on it’s own.
Frequently asked questions:
How do you maximize the flavor of cooked 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.
Benefits of adding Quinoa
Toasted quinoa is added to the traditional salad to boost the protein and other nutrients without sacrificing any of the classic Italian caprese flavors you crave. Quinoa also adds fiber and is ideal for a gluten-free diet.
How to Store Caprese Quinoa Salad
Serve immediately, or store for up to 3 days in an air-tight container in the refrigerator.
You really can’t beat fragrant basil when it comes to fresh herbs. I love to sprinkle on a little more right before serving.
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
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
- 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.
Nutrition
Want more healthy recipes? Head over to Pinterest!
This is just gorgeous. I have 2 out of 3 of my kids eating quinoa but the 3rd is holding out on me at the moment! :)
There’s always one rogue child right?? hahah Thanks Carolyn!!
I know I’d love this, beautiful salad, Liz!!
Thank you friend!! Wish we were eating our caprese creations together!
Oh, wow! I can get on board with this quinoa for sure!! Refreshing and fabulous, Liz! Voting – done! Good luck!
It was so good and addictive!!
I love everything about this! I have been nearly living on quinoa lately. I make a ton at the beginning of the week and then eat it all week. I love these flavors!
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.
I have to get my hands on this mozzarella. This quinoa looks amazing!
Oooh I love the sound of this! We have quinoa at least once a week. This will most certainly appear a lot on our table this summer.
This looks splendid!
Thank you doll face!!! Now I need to make those brownies of yours!
Interesting take on caprese! Liz, is there some way you can force / trick me to like quinoa? Because that would be really awesome! Mozzarella is a good start. :D
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.
What a wonderful and simple recipe for summer! I love those little mozz balls ;)
Oh me too – I love cheese in small forms – haha.
This looks so fresh and good and crazy simple! I’ll definitely be making it soon. And I voted too…good luck Liz!! :)
You’re so sweet – thanks sista!
I love their stuff! I just discovered their super small mozzarella balls and I am completely smitten. And this salad, totally making!
Oh my gosh aren’t they awesome? I also recommend the flavored ones in oil/herbs. Addictive and delish!
I love caprese salads–we eat them a lot in the summer! Adding quinoa is a great idea! :)
Me too… they just scream summer!!
Looks fantastic and so fresh, Liz!
Thank you my friend!! Perfect for tomato season!! xo
So much yum going on here! I actually just bought all the ingredients for caprese salad yesterday — but now I’m thinking I definitely need to add quinoa to the mix!
The quinoa really turns it into a meal – I hope you like it!
I am loving these contest entries. These sounds more delicious than the last one I saw!!! Just beautiful Liz!! Looks like you had fun In California, what a neat experience!
I’m drooling over all of the other recipes too!! Thanks so much Cathy!
This looks so delicious and fresh, Liz! I love caprese anything! Good luck in the challenge!
Girl – your recipe is off the charts!! I LOVE pesto!!!
I’m on board with anything caprese AND anything quinoa — I could eat this daily!
Same here!! I ate an embarrassingly large quantity of it… lol.
I can’t get enough of quinoa! I absolutely love this Caprese version, especially with that mozzarella!
Thank you!! It is seriously a match made in heaven. :)
Yay tomatoes! I can’t get enough of this combo. Great lunch idea Liz!
Yay tomatoes is right!!! Thanks friend!
Sounds wonderful! I’ve been making so many great things with quinoa lately, this may just have to be next.
Yes you must try this!!! It’s perfect with quinoa and perfect for summer. :)