Quinoa Caprese Salad

When I was younger, I didn’t fully appreciate caprese salad. I didn’t get the hype. I just would pick out the mozarella and leave the tomato and basil. Fast forward, now it’s one of my favorite combinations. The caprese spin on this quinoa gives those great flavors in an easy to toss together, healthy, and filling side or main dish. This recipe makes a big bowl, so it’s perfect to keep in the fridge as a side (or whole meal) throughout the week.

Easy to toss together - a healthy and filling dish that you'll want to make all spring and summer long.

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Quinoa Caprese Salad
A fresh and refreshing salad that will also fill you up. Perfect as a meal of its own or as a side alongside some grilled chicken. Great option to bring to your next potluck.
Course Main Dish, Sides
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Course Main Dish, Sides
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Cook the quinoa. Bring the water and dry quinoa to a boil in a saucepan over medium-high heat. Once boiling, cover and reduce the heat to low and simmer for about 15 minutes until the water is absorbed. Place cooked quinoa in a large bowl and allow to cool for at least 30 minutes.
  2. Add all other ingredients to the bowl with the quinoa and fold together. Adjust salt and pepper to taste. Serve at room temperature or cold. Store in an airtight container in the refrigerator for up to 5 days.
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