Indulge in the refreshing flavors of our Caprese Quinoa Salad – a healthy, vibrant, and incredibly satisfying vegetarian meal featuring seasoned quinoa, sweet cherry tomatoes, creamy avocado, fresh mozzarella pearls, and fragrant basil, all perfectly tossed in a simple, tangy balsamic dressing.

Caprese Quinoa Salad: A Healthy, Flavorful & Easy Vegetarian Delight

There’s something undeniably captivating about a classic Caprese salad. The harmonious blend of ripe, juicy tomatoes, fresh mozzarella, and fragrant basil, all enhanced by a drizzle of balsamic glaze, is a timeless favorite. But what if you could elevate this beloved Italian staple into a more substantial, protein-packed meal? Enter the Caprese Quinoa Salad – a brilliant twist that takes everything you adore about Caprese and makes it even better.

As a huge fan of Caprese salad, especially when garden-fresh tomatoes are at their peak, I’m always looking for ways to enjoy those exquisite flavors. The idea struck me one day while pondering leftover quinoa: why not combine it with the fresh, vibrant ingredients of a Caprese? The result was nothing short of spectacular. Quinoa not only adds a delightful texture but also transforms a light side dish into a hearty, filling salad that can stand alone as a complete meal.

To truly bring this salad to life, a robust and flavorful dressing is essential. My go-to balsamic vinaigrette provides the perfect tangy-sweet balance, tying all the components together with a burst of Mediterranean-inspired taste. This Caprese Quinoa Salad isn’t just delicious; it’s a celebration of fresh produce, thoughtful nutrition, and simple culinary joy. It’s perfect for a wholesome lunch, a light dinner, or an impressive addition to any potluck or gathering.

The Star Ingredient: Quinoa Mastery for Perfect Salads

Quinoa is the backbone of this satisfying salad, offering not only a pleasant texture but also a significant boost of plant-based protein and fiber. However, cooking quinoa perfectly is key to achieving that desirable fluffy texture and avoiding a bitter or mushy result. Here are essential tips for mastering quinoa, ensuring it complements your Caprese salad beautifully:

• Thorough Rinsing is Crucial: Before cooking, always rinse quinoa under cold water. Quinoa has a natural coating called saponin, which can impart a bitter, soapy taste if not removed. Use a fine-mesh sieve and rinse for 30–60 seconds until the water runs clear. This simple step makes a world of difference in flavor.
• Seasoning is Non-Negotiable: Bland quinoa can diminish the overall taste of your salad. Just like pasta or rice, quinoa needs proper seasoning. Add a good pinch of salt to the cooking water or broth. This enhances the grain’s natural flavor and ensures it’s not a dull component in your vibrant salad. You can also add a bay leaf or a garlic clove to the cooking water for extra subtle flavor.
• Allow for Resting Time: Once the quinoa has absorbed all the liquid and appears cooked, resist the urge to immediately fluff it. Instead, remove the pot from the heat, keep it covered, and let it rest for about 10 minutes. This steaming period allows the grains to fully puff up, become light and airy, and prevents them from becoming mushy. If there’s any excess water at the bottom, carefully drain it before resting.
• Cool Completely for Salads: For salads, warm quinoa can wilt greens and make other ingredients less crisp. It’s vital to cool your quinoa completely before mixing it with the fresh components. This ensures your Caprese Quinoa Salad maintains its refreshing texture.

Crafting Your Perfect Caprese Quinoa Salad: Essential Ingredients

The beauty of this Caprese Quinoa Salad lies in the quality and freshness of its ingredients. Each component plays a vital role in creating a harmonious blend of flavors and textures. Here’s a closer look at the key elements and how to choose the best ones:

• Juicy Cherry Tomatoes: While any fresh tomato works, cherry tomatoes are highly recommended for their concentrated sweetness and burst of juiciness. They offer a delightful pop of flavor in every bite. For an even more visually appealing salad, consider using a mix of red, orange, and yellow cherry or grape tomatoes. Always aim for firm, brightly colored tomatoes that feel heavy for their size. Halving them allows their sweet juices to mingle with the dressing.
• Creamy Avocado: Avocado adds a luxurious creaminess and healthy fats to the salad, balancing the acidity of the dressing. To ensure the best flavor and texture, select ripe avocados. A ripe avocado will yield slightly to gentle pressure when squeezed. If you’re preparing the salad ahead of time, consider adding the avocado just before serving to prevent browning.
• Fresh Basil: This aromatic herb is indispensable for that authentic Caprese flavor. Its peppery, slightly sweet notes are crucial. For easy incorporation and maximum flavor distribution, stack the basil leaves, roll them tightly (like a cigar), and then thinly slice them into ribbons (a technique known as chiffonade). Always use fresh basil for this recipe; dried basil simply won’t offer the same vibrant taste.
• Delicate Mozzarella Pearls: Mini mozzarella pearls (bocconcini or ciliegine) are not only adorable but also perfectly sized for salads, providing a soft, milky texture. They are fun and convenient, but if unavailable, don’t hesitate to use larger fresh mozzarella balls cut into quarters or a block of fresh mozzarella cubed into ½-inch pieces. The key is using fresh, high-quality mozzarella for its soft texture and mild, creamy flavor.
• The Unifying Balsamic Dressing: The dressing brings everything together. A simple homemade balsamic vinaigrette is superior to store-bought options and takes minutes to prepare. Combine all dressing ingredients in a mason jar, seal tightly, and shake vigorously until emulsified. You can make this dressing ahead of time and store it in the fridge; just remember to give it another good shake before drizzling over the salad to ensure all flavors are well-mixed.

Power Up Your Caprese Quinoa Salad: Adding Extra Protein

This Caprese Quinoa Salad is already a fantastic source of protein. Quinoa itself is a complete protein, boasting an impressive 24 grams per cup (cooked). The fresh mozzarella pearls also contribute significantly, adding approximately 8 grams of protein per ounce. This makes the salad a wonderfully satisfying and muscle-supporting meal on its own.

However, if you’re looking to further boost the protein content or simply want to switch things up, there are several delicious additions you can consider:

• Shredded Rotisserie Chicken: For a quick and easy option, add shredded rotisserie chicken. A lemon-herb flavored rotisserie chicken would perfectly complement the Mediterranean flavors of the Caprese salad.
• Grilled Chicken: Prepare some grilled chicken breasts, thinly slice them, and mix them into the salad or serve them on the side. A simple marinade of olive oil, lemon juice, garlic, and herbs would enhance the flavor profile.
• Baked or Pan-Seared Salmon: For a pescatarian option, flaky baked or pan-seared salmon provides healthy omega-3 fatty acids and a substantial protein boost.
• Chickpeas or White Beans: To keep it fully vegetarian or vegan (omit mozzarella for vegan), add a can of rinsed and drained chickpeas or cannellini beans. They add extra fiber and protein.
• Hard-Boiled Eggs: Sliced hard-boiled eggs can be a simple and effective way to increase protein content.

Explore More Delicious Quinoa Salad Recipes

If you’ve fallen in love with the versatility and health benefits of quinoa salads, you’re in for a treat! Quinoa serves as an excellent base for a myriad of flavor combinations, making it a staple for healthy and satisfying meals. Here are some more inspiring quinoa salad recipes to add to your repertoire:

• Thai Quinoa Salad: A vibrant and exotic salad featuring a rich, creamy peanut dressing, fresh vegetables, and often a touch of cilantro and lime.
• Southwest Quinoa Salad: Packed with Tex-Mex flavors, this salad typically includes corn, black beans, bell peppers, and a zesty cilantro-lime vinaigrette.
• Citrus Quinoa Salad: A refreshing option featuring segments of sweet oranges, creamy avocado, crunchy pistachios, and a light, bright citrus dressing.
• Quinoa Black Bean Salad: A hearty and satisfying salad combining protein-rich black beans, quinoa, corn, and a flavorful cilantro-based dressing.
• Roasted Sweet Potato Quinoa Salad: Warm roasted sweet potatoes add a comforting sweetness and vibrant color, typically paired with a zesty lemon dressing and other greens.

Caprese Quinoa Salad

By Chelsea Lords

This Caprese Quinoa Salad features a flavorful quinoa base topped with cherry tomatoes, creamy avocado, pearled mozzarella, and fresh basil, all drizzled with a simple balsamic dressing!

Prep Time: 35 minutes

Cook Time: 25 minutes

Chilling Time (Quinoa): 1 hour

Total Time: 2 hours

Servings: 6 servings

Pin Recipe |
Print Recipe

Equipment

• Medium nonstick pot with fitted lid

Ingredients

Quinoa

• 2 tablespoons olive oil
• 1 cup finely diced yellow onion
• 2 teaspoons minced garlic
• 1/2 cup white quinoa, rinsed
• 1 cup water
• 1/2 teaspoon salt (for quinoa)

Salad

• 5 cups chopped romaine lettuce
• 2 cups halved cherry tomatoes
• 1 (3/4-ounce) package fresh basil leaves, thinly sliced (chiffonade)
• 1/2 cup mozzarella cheese pearls, halved
• 1 large avocado, chopped
• Black pepper, to taste
• Additional salt, if needed

Dressing

• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon-style mustard
• 1 tablespoon honey
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Instructions

1. Cook the Quinoa: Heat 2 tablespoons olive oil in a medium nonstick pot with a fitted lid over medium heat. Add diced onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Stir in the rinsed quinoa and cook for 2 minutes, stirring constantly to lightly toast the grains. Pour in 1 cup of water, increase heat to high, and bring to a boil. Once boiling, add 1/2 teaspoon salt. Cover the pot and reduce heat to a low simmer. Cook until all the liquid is absorbed and the quinoa has “popped” and appears fluffy, about 18–25 minutes.
2. Rest and Chill Quinoa: Remove the pot from heat and let it stand, covered, for 5–10 minutes to allow the quinoa to steam and fully fluff. Fluff with a fork, then transfer the quinoa to a bowl or spread it thinly on a lined sheet pan to cool completely. Refrigerate until thoroughly chilled. Quinoa can be prepared 3–4 days in advance and stored in an airtight container in the fridge.
3. Prepare the Dressing: In a mason jar or small bowl, combine all the dressing ingredients: balsamic vinegar, red wine vinegar, Dijon mustard, honey, olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Seal the jar tightly and shake vigorously to combine and emulsify, or whisk well until smooth. Store in the fridge until ready to use. Remember to shake or whisk again right before drizzling over the salad.
4. Assemble the Salad: In a large mixing bowl, combine the chopped romaine lettuce with the completely cooled quinoa. Add the thinly sliced fresh basil, chopped avocado, halved mozzarella cheese pearls, and halved cherry tomatoes. Season with black pepper to taste and add any additional salt if needed. Gently toss all the ingredients together. Drizzle with the prepared balsamic dressing and toss once more to ensure everything is evenly coated. Serve immediately.

Recipe Notes

Storage: This Caprese Quinoa Salad doesn’t keep well once dressed, as the lettuce can wilt and the avocado can brown. For best results, only dress the portion of the salad you plan to eat immediately. Store any leftover undressed salad mixture, chopped avocados (if not eaten immediately, squeeze lemon juice over them), and the balsamic dressing separately in airtight containers in the refrigerator. This way, you can enjoy fresh, vibrant servings for up to 2-3 days.

Nutrition (Approximate per Serving)

Calories: 375kcal | Carbohydrates: 30g | Protein: 11g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 73mg | Potassium: 996mg | Fiber: 9g | Sugar: 7g | Vitamin A: 17616IU | Vitamin C: 32mg | Calcium: 168mg | Iron: 4mg

Nutrition information is automatically calculated and should be used as an approximation.