overhead view of part of plate of Caprese quinoa salad with beets and avocado
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5 from 2 votes

Caprese quinoa salad with beets and avocado

A twist on the classic combination, this caprese quinoa salad is that bit heartier and perfect for lunch.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Lunch
Cuisine: Fusion
Keyword: picnic, quinoa salad, vegetarian salad
Servings: 2 -3 lunch portions
Calories: 636kcal
Author: Caroline's Cooking


  • 1/2 cup quinoa 90g, uncooked quantity
  • 8 oz beets 20g
  • 1 tomato medium-large
  • 1/2 avocado
  • 4 oz burrata 100g, or fresh mozzarella, approx 1/2 a regular ball
  • 3 tbsp olive oil divided
  • 1 tbsp balsamic vinegar
  • 1/2 tsp honey
  • 6 basil leaves approx


  • Cook the quinoa following packet instructions - generally put the quinoa in a pan with 1 cup/250ml water, bring to a boil, covered. Reduce to a simmer and cook approx 10min until the tendrils have separated a little and the water has been absorbed.
  • Remove the quinoa from the heat and allow to cool - add 1tbsp olive oil as it is cooling and toss to help loosen the grains. The quinoa can be cooked a day or two ahead and stored in the fridge until ready.
  • Cook the beets as you prefer, either roasting, wrapped in foil, at approx 375/400F(190/200C) or boiling, in both cases whole with skin on. Exact time will vary depending on size of the beets but approx 40min is a good guage. They are ready when the are tender to the knifepoint - allow to cool. The beets can also be cooked ahead of time and kept refrigerated for a couple days.
  • When ready to make up the salad, peel and roughly chop the beets, chop the tomato and avocado into small bite-sized pieces. Mix all of them with the quinoa. Roughly chop the burrata/mozzarella.
  • Whisk together the remaining 2tbsp olive oil, balsamic vinegar and honey and pour over the quinoa. Finely slice the basil leaves and toss those through the quinoa so they and the dressing are well mixed. Do this gently so you don't break everything up. Add the burrata/mozzarella either on top or gently mixed in. Can be made ahead and eaten a few hours later, if kept cool, eg for picnic.


Calories: 636kcal | Carbohydrates: 47g | Protein: 19g | Fat: 45g | Saturated Fat: 12g | Cholesterol: 40mg | Sodium: 99mg | Potassium: 997mg | Fiber: 10g | Sugar: 12g | Vitamin A: 21.7% | Vitamin C: 23% | Calcium: 35.1% | Iron: 18.9%