Fresh Caprese Quinoa Salad
By Lee Funke
8/8/2022
A Go-To Summer Salad
Please tell me that you started drooling the moment you saw these photos. WE DID. Caprese salad is one of our favorite go-to salads. Especially in the summer!
Lee and I fell in love with Caprese salad, long before we developed this quinoa salad recipe and even before Fit Foodie Finds was even a twinkle in our eyes (this is Linley btw). I know that we have mentioned this before, but I absolutely LOVE talking about the fact that Lee and I fell in love in Italy.
Anyway, we fell in love with Italian food and culture and this Caprese salad takes me back. Perhaps Team Fit Foodie needs to take another trip to Italy for more Italian food inspiration (HECK YES). Forgive me for getting sidetracked from this gorgeous salad. Let’s focus, people.
Side Dish or Meal — Your Choice!
Caprese Quinoa Salad Ingredients
- Quinoa
- Tomatoes
- Mozzarella
- Basil
- Extra Virgin Olive Oil
- Balsamic Vinegar
How to Make Caprese Quinoa Salad
More Quinoa Salads
- Golden Roasted Cauliflower and Quinoa Salad
- Quinoa Tabouli Recipe
- Mexican Quinoa Salad
- BEST Quinoa Salad Recipes
Ingredients1x2x3x
- ▢ 2/3 cup quinoa , uncooked
- ▢ 8 oz fresh mozzarella balls , halved
- ▢ 1.5 cups cherry tomatoes , halved
- ▢ 1/2 cup fresh basil , roughly chopped
- ▢ 2 tablespoons extra virgin olive oil
- ▢ 2 tablespoons balsamic vinegar
- ▢ salt to taste
- ▢ pepper to taste
Instructions
- In a medium-sized pan, bring 1 1/3 cup water and 2/3 cup quinoa to a rolling boil. Reduce heat and simmer on low until all of the water is absorbed.
- Cool the cooked quinoa in the refrigerator for at least an hour before preparing the salad.
- To prepare the salad, mix all ingredients for the salad in a large mixing bowl. Mix well. Make sure everything is covered in olive oil and balsamic vinegar and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Fresh Caprese Quinoa Salad
Ingredients
- 2/3 cup quinoa uncooked
- 8 oz fresh mozzarella balls halved
- 1.5 cups cherry tomatoes halved
- 1/2 cup fresh basil roughly chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- salt to taste
- pepper to taste
Instructions
- In a medium-sized pan, bring 1 1/3 cup water and 2/3 cup quinoa to a rolling boil. Reduce heat and simmer on low until all of the water is absorbed.
- Cool the cooked quinoa in the refrigerator for at least an hour before preparing the salad.
- To prepare the salad, mix all ingredients for the salad in a large mixing bowl. Mix well. Make sure everything is covered in olive oil and balsamic vinegar and enjoy!
