Simple Caprese Quinoa Salad

I’ve been obsessed with this caprese quinoa salad ever since I threw it together on a whim last summer, and it’s become my go-to potluck dish. The combination of fluffy quinoa with juicy tomatoes and creamy mozzarella pearls hits that perfect spot between light and satisfying. Trust me, once you try this twist on the classic caprese, you’ll be making it on repeat all season long.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-850
• Protein: 26-32 g
• Fat: 32-38 g
• Carbohydrates: 80-90 g

Ingredients

For the quinoa:

• 1 tbsp olive oil
• 1 cup quinoa (I use Ancient Harvest for a cleaner taste)
• 2 cups chicken broth (I prefer Swanson for more depth)
• 1/4 tsp garlic powder

For the salad:

• 1 1/2 cups tomatoes (halved into small bite-sized pieces)
• 1 cup mozzarella (I like BelGioioso pearls for even distribution)
• 12 basil leaves (rolled and sliced into thin ribbons)
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp salt
• 1/4 tsp black pepper

Step 1: Toast Quinoa and Build the Base

• 1 tbsp olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 1/4 tsp garlic powder

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.

Add the quinoa and toast it for 3-4 minutes, stirring frequently, until it becomes fragrant and lightly golden.

This toasting step removes any bitter coating and adds nutty depth to the final dish.

Pour in the chicken broth and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is tender.

Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Step 2: Prepare Fresh Ingredients While Quinoa Cooks

• 1 1/2 cups tomatoes
• 12 basil leaves

While the quinoa simmers, prepare your fresh components.

Halve your tomatoes into small, bite-sized pieces and place them in a bowl.

Slice the basil leaves into thin ribbons by stacking them, rolling tightly, and slicing crosswise—this prevents bruising and keeps the basil bright green.

I find that preparing these fresh ingredients while the quinoa cooks saves time and ensures everything is ready for assembly.

Step 3: Make the Vinaigrette and Assemble

• cooked quinoa from Step 1
• tomatoes and basil from Step 2
• 1 cup mozzarella
• 2 tbsp olive oil
• 3 tbsp lemon juice
• 1 tbsp balsamic glaze
• 1/2 tsp salt
• 1/4 tsp black pepper

In a small bowl, whisk together 2 tablespoons olive oil, 3 tablespoons lemon juice, 1 tablespoon balsamic glaze, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Transfer the fluffed quinoa from Step 1 to a large serving bowl.

Add the tomatoes, mozzarella pearls, and basil ribbons from Step 2, then pour the vinaigrette over everything.

Gently toss until all ingredients are evenly coated, being careful not to crush the mozzarella or wilt the basil too much.

I like to use a light hand when mixing so the mozzarella stays intact and the salad maintains its fresh texture.

Simple Caprese Quinoa Salad

Delicious Simple Caprese Quinoa Salad recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 800

Ingredients Method

Ingredients

  

For the quinoa:

• 1 tbsp olive oil
• 1 cup quinoa (I use Ancient Harvest for a cleaner taste)
• 2 cups chicken broth (I prefer Swanson for more depth)
• 1/4 tsp garlic powder

For the salad:

• 1 1/2 cups tomatoes (halved into small bite-sized pieces)
• 1 cup mozzarella (I like BelGioioso pearls for even distribution)
• 12 basil leaves (rolled and sliced into thin ribbons)
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

 

1. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the quinoa and toast it for 3-4 minutes, stirring frequently, until it becomes fragrant and lightly golden. This toasting step removes any bitter coating and adds nutty depth to the final dish. Pour in the chicken broth and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
2. While the quinoa simmers, prepare your fresh components. Halve your tomatoes into small, bite-sized pieces and place them in a bowl. Slice the basil leaves into thin ribbons by stacking them, rolling tightly, and slicing crosswise—this prevents bruising and keeps the basil bright green. I find that preparing these fresh ingredients while the quinoa cooks saves time and ensures everything is ready for assembly.
3. In a small bowl, whisk together 2 tablespoons olive oil, 3 tablespoons lemon juice, 1 tablespoon balsamic glaze, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Transfer the fluffed quinoa from Step 1 to a large serving bowl. Add the tomatoes, mozzarella pearls, and basil ribbons from Step 2, then pour the vinaigrette over everything. Gently toss until all ingredients are evenly coated, being careful not to crush the mozzarella or wilt the basil too much. I like to use a light hand when mixing so the mozzarella stays intact and the salad maintains its fresh texture.