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Caprese quinoa salad served on a white plate with cherry tomatoes, mozzarella pearls, basil, and balsamic glaze on a white marble counter

Caprese Quinoa Salad

This caprese quinoa salad is fresh, bright, and filling without feeling heavy. It combines fluffy quinoa, cherry tomatoes, mozzarella pearls, basil, and balsamic glaze for an easy dish that works as a side or light meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 pint cherry tomatoes halved
  • 8 ounces mozzarella pearls drained
  • 1 cup fresh basil leaves chopped or thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 to 3 tablespoons balsamic glaze
  • 1/4 cup very thinly sliced red onion optional
  • 1/2 avocado diced, optional
  • 1/4 cup chopped cucumber optional

Method
 

  1. Rinse 1 cup of quinoa in a fine mesh strainer.
  2. Add the rinsed quinoa to a saucepan with 2 cups water.
  3. Bring it to a boil over medium-high heat.
  4. Reduce the heat to low and cover the saucepan.
  5. Cook for 15 minutes, or until the water is absorbed.
  6. Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
  7. Fluff the quinoa with a fork.
  8. Spread the quinoa on a plate or tray to cool faster.
  9. Halve the cherry tomatoes.
  10. Drain the mozzarella pearls.
  11. Chop the basil.
  12. Slice the red onion, if using.
  13. Dice the avocado or cucumber, if using.
  14. Add the olive oil, balsamic vinegar, lemon juice, honey, kosher salt, and black pepper to a small bowl.
  15. Whisk the dressing ingredients together.
  16. Add the cooled quinoa, cherry tomatoes, mozzarella pearls, basil, and any optional add-ins to a large bowl.
  17. Pour the dressing over the top.
  18. Toss gently until everything is evenly coated.
  19. Drizzle with 2 to 3 tablespoons balsamic glaze just before serving.

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