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
- 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.
Want more healthy recipes? Head over to Pinterest!