Caprese Quinoa Salad features seasoned quinoa, cherry tomatoes, avocado, mozzarella, and fresh basil, all tossed in a simple balsamic dressing.
Flavorful Caprese Quinoa Salad
A good Caprese salad is one of my all-time favorites. When tomatoes are in season and my parents’ garden is full of them, I know it’s time to make one. With some leftover quinoa in the fridge, I realized how good it tastes in a Caprese salad—it makes it more filling and so tasty!
Of course, I had to use my favorite balsamic dressing to bring everything together with a big boost of flavor. This salad really doesn’t get much better!
Quinoa Tips
- Rinse quinoa before cooking to remove its bitter coating. Use a fine strainer and rinse under cold water for 30–60 seconds.
- Season well—salt brings out the flavor, so don’t skip it!
- Let quinoa rest after cooking. Once the water is absorbed, cover and let it sit for 10 mins so it fully fluffs up and doesn’t get mushy. If any water is left, drain it.
- Cool completely before mixing it with the other ingredients. (See “quick tip” below.)
Quick Tip
To cool quinoa quickly, spread it on a sheet pan and chill for 10–15 mins. Leftover quinoa works best for salads, so cook extra for easy meal prep!
Other Caprese Quinoa Salad Toppings
- Cherry tomatoes: Any tomatoes work, but cherry tomatoes are the sweetest and juiciest. A mix of red, orange, and yellow adds color.
- Avocado: Makes the salad creamy. Use ripe avocados for the best flavor.
- Fresh basil: Stack, roll, and thinly slice the leaves for easy chopping.
- Mini mozzarella pearls: Fun but optional. Use larger mozz balls (cut into quarters) or block mozz (cut into ½-inch cubes).
- Dressing: Shake all ingredients in a jar. Make ahead, but shake before using.
Adding Protein To This Salad
This salad has tons of protein—quinoa has 24g per cup, and the mozz adds 8g per ounce.
For more, add shredded rotisserie chicken (lemon-herb if possible) or serve with grilled chicken.
Storage
Caprese Quinoa Salad Leftovers?
Once dressed, this salad doesn’t keep well—the dressing makes everything soft. Only dress what you’ll eat that day.
Store the salad and dressing separately. Keep the avocado separate too, as it browns quickly.
More Quinoa Salad Recipes
- Thai Quinoa Salad with a peanut dressing
- Southwest Quinoa Salad with a lime dressing
- Citrus Quinoa Salad with avocado and pistachios
- Quinoa Black Bean Salad with a cilantro dressing
- Roasted Sweet Potato Quinoa Salad with a lemon dressing
Caprese Quinoa Salad
Equipment
- Medium pot non-stick, with fitted lid
Ingredients
- 2 tablespoons olive oil
- 1 cup finely diced yellow onion
- 2 teaspoons minced garlic
- 1/2 cup white quinoa
- 5 cups chopped romaine lettuce
- 2 cups halved cherry tomatoes
- 1 (3/4-ounce) package fresh basil leaves thinly sliced
- 1/2 cup mozzarella pearls halved
- 1 large avocado chopped
- 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
- Heat olive oil in a medium non-stick pot with a fitted lid over medium heat. Add diced onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add garlic and cook for another 30 seconds. Stir in the quinoa and cook for 2 minutes, stirring constantly. Then pour in 1 cup of water, increase the heat to high, and bring to a boil. Once boiling, add 1/2 teaspoon salt. Cover the pot and reduce the heat to a simmer. Cook until all the liquid is absorbed, and the quinoa has popped, about 18–25 minutes.
- Remove from heat and let it stand covered for 5–10 minutes to steam. Fluff with a fork and transfer to a bowl. Refrigerate until chilled. To cool it faster, spread the quinoa on a lined sheet pan and place it in the freezer. Quinoa can be prepared 3–4 days in advance.
- In a Mason jar, add all the dressing ingredients. Shake to combine and store in the fridge until ready to top the salad. Shake again before dressing the salad.
- In a large bowl, toss the chopped romaine lettuce with the cooled quinoa. Add in shredded basil, avocado, mozzarella, and halved cherry tomatoes. Add black pepper to taste and any additional salt if needed. Gently toss and then drizzle with dressing. Toss once more.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As your sister I am so happy because this salad literally feels like I’m in Italy! Obsessed!
Ah so happy to hear! Thanks!