Quinoa Caprese Salad

I love the fresh summer flavors of a classic Caprese salad- tomatoes, mozzarella, basil, maybe a pinch of salt and a glug of good quality olive oil.

So one day, a few years back, as I peered into the fridge and rifled through the pantry, trying to gain some inspiration as to what to bring to a friend’s summer barbecue, I spotted the tomatoes on the counter- and looked to the quinoa in the cupboard and decided to experiment. That little experiment became my go-to barbecue addition- my quinoa caprese(ish) salad.

With all the classic caprese components, tossed with cooked and cooled quinoa, zesty lemon juice and spicy arugula, it’s fresh, it’s flavorful and it’s delicious as a main or a side (and with simple ingredients, it’s uncomplicated and easy to throw together quickly for a party!).

Feel free to sub spinach for the arugula, and don’t skimp on the olive oil- you want it to be well-coated for texture.

Make it:

Quinoa Caprese Salad

Serves 6 as a side or 4-5 as a main

• 3 cups cooked quinoa, cooled (about 1 dry cup, cooked)
• 1 8-oz container ciliegine (small mozarella balls), halved or 8 oz mozzarella pearls (1 heaping cup)
• juice of 1/2 lemon
• 4 tbsp olive oil (more as needed)
• 1 pint grape tomatoes, halved
• 1/3 cup basil, chiffonade (sliced thin)
• 2 packed cups baby arugula
• 1/2 tsp sea salt, more to taste
• balsamic glaze to top

1. Combine olive oil, lemon juice and salt in a large bowl. Top with quinoa, mozzarella balls, grape tomatoes, basil, and arugula. Toss well.
2. Let sit for about 10 minutes before tasting. Season to taste and drizzle with balsamic glaze.

Print