Caprese quinoa salad

bowl of caprese quinoa salad from overhead.

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5 from 1 vote

A twist on the classic combination, this Caprese quinoa salad is that bit heartier and perfect for lunch or as a side.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: Fusion

Servings: or more, depending how used

Calories: 387kcal

Author: Caroline

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Ingredients

½ cup quinoa uncooked quantity
1 cup water or as directed on packaging
1 cup cherry tomatoes
½ cup mozzarella

For vinaigrette

⅛ oz basil leaves
2 tablespoon extra virgin olive oil
1 tablespoon lemon juice freshly squeezed
⅛ teaspoon honey
⅛ teaspoon Dijon mustard
⅛ teaspoon garlic minced/grated
1 pinch salt
1 pinch pepper

Instructions

Cook the quinoa following packet instructions - generally rinse then put the quinoa in a pan with twice the volume of water, cover and bring to a boil. Reduce to a simmer and cook approximately 10 minutes until the tendrils have separated a little and the water has been absorbed.
Remove the quinoa from the heat and allow to cool. The quinoa can be cooked a day or two ahead and stored in the fridge until needed.
When ready to make up the salad, chop the tomatoes in half or quarters, if larger, and chop the mozzarella into similar bite-sized pieces.
For the vinaigrette, finely shred the basil leaves into thin strips. Whisk together the olive oil, lemon juice, honey, Dijon mustard and garlic, along with a pinch of salt and pepper. Add the basil leaves and mix in well.
Add the chopped tomatoes and mozzarella to the cooled quinoa and drizzle over the vinaigrette. Mix everything together gently so you don't break things up but so all is well combined. Serve or store in fridge until needed.

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Notes

Since this salad has only a few ingredients, be sure to use good ones as you'll taste the difference - if you can't get good cherry tomatoes you can also use larger tomatoes and dice them, but be sure to use ripe, flavorful ones.

Nutrition

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