Description
Italian Caprese quinoa salad combines fluffy quinoa with juicy tomatoes, fresh mozzarella, fragrant basil, and a tangy balsamic vinaigrette. It is a protein-rich, refreshing salad perfect for summer lunches, meal prep, or an easy side dish.
Ingredients
For the Salad
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella pearls
- 1/3 cup fresh basil leaves, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup toasted pine nuts, optional
- Salt and black pepper, to taste
For the Balsamic Vinaigrette
- 1/4 cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- 1/2 teaspoon Italian seasoning
- Salt and black pepper, to taste
Instructions
- Prepare the Quinoa: Rinse the quinoa under cold water to remove any bitterness. Add it to a saucepan with the water or vegetable broth and a pinch of salt.
- Cook the Quinoa: Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 15 minutes or until the liquid is fully absorbed.
- Rest and Fluff: Remove the saucepan from heat and let the quinoa sit covered for 5 minutes. Fluff the quinoa with a fork and allow it to cool to room temperature.
- Make the Balsamic Vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, minced garlic, Italian seasoning, salt, and black pepper until well combined.
- Assemble the Salad: In a large bowl, combine the cooled quinoa, halved cherry tomatoes, fresh mozzarella pearls, chopped basil, thinly sliced red onion, and toasted pine nuts if using.
- Toss with Dressing: Pour the prepared balsamic vinaigrette over the salad ingredients and gently toss to evenly coat everything.
- Chill and Serve: Refrigerate the salad for 20–30 minutes to allow flavors to meld or serve immediately at room temperature if preferred.
Notes
- Use pearl or mini mozzarella balls for an authentic Caprese-style presentation.
- For a vegan version, omit the mozzarella and substitute honey with maple syrup in the dressing.
- Add arugula, cucumber, or avocado for extra vegetables and texture.
- Store leftovers refrigerated in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, Lunch, Side Dish, Meal Prep
- Method: Stovetop
- Cuisine: Italian, Mediterranean
