Fresh Caprese Quinoa Salad
User Reviews
4.7
Fresh Caprese Quinoa Salad
Description
This salad starts by cooking quinoa until tender and fluffy, cooled in a bowl. Juicy cherry or grape tomatoes are added whole or halved, alongside bite-sized fresh mozzarella balls, and torn fresh basil leaves to release their aroma. A dressing consisting of rice vinegar and olive oil lightly coats the ingredients, seasoned with salt, black pepper, and an optional pinch of sugar to enhance brightness and balance acidity.
The resulting dish is fresh and colorful, with tender quinoa providing a mild nutty base contrasted by the creamy mozzarella and fragrant basil. The acidity from vinegar and brightness from tomatoes ensures a well-rounded, refreshing salad. Tossing ensures flavors are evenly distributed.
This salad can be served immediately or chilled to allow flavors to meld for up to 24 hours. It keeps well refrigerated for up to three days, though the vegetables may release water over time, which can be drained off before serving. Variations include substituting tomatoes or switching mozzarella for other cheeses such as feta or blue cheese.
Ingredients
- 2 cups quinoa start with 1 cup uncooked quinoa, 2 cups water, and cook according to package directions, cooked
- 1 cup cherry tomato grape tomatoes work too
- 8 ounces mozzarella cheese 1 cup, mini fresh cheese balls
- 15 basil torn (or to taste, leaves
- 3 to 4 tablespoons rice vinegar
- 2 to 3 tablespoons olive oil
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 pinch sugar optional and to taste
Instructions
- Cook quinoa according to package directions and place cooked quinoa in a large bowl.
- Add all remaining ingredients and toss very well to combine. Taste and see if salad needs more vinegar, salt, etc. and season or tweak accordingly. I found it needed a fairly generous amount of salt and a pinch of sugar to balance the flavors for my taste preferences.
- Salad can be served immediately or transfer to an airtight container, refrigerate, and allow flavors to marry for up to 24 hours before serving.
Notes
- Tomatoes can be replaced with any diced tomato variety as preferred.
- Mozzarella may be substituted with crumbled feta, blue cheese, or another favorite cheese.
- Store the salad covered in the refrigerator for up to 3 days; expect some water release from vegetables over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 401kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 45mg | 15% |
| Sodium | 760mg | 32% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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