Recipes

Quinoa Caprese Salad

HEALTHY MAMA MEAL PREP

FREE FLEXIBLE MEAL PLANNING GUIDE

Resources you'll love

tell me more!

I'm Kris, trained chef, culinary nutritionist and busy mom, here to help you take the stress out of healthy eating with flexible meal planning, simplified meal prep and easy budget-friendly meals.

Meet Kris

THE HEALTHY BALANCED
MAMA PODCAST

find what you're looking for:

Socialize

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
  • 1 8-oz container ciliegine (small mozarella balls), halved
  • juice of 1/2 lemon
  • 4 tbsp olive oil (more as needed)
  • 1 pint grape tomatoes, halved
  • 1/4 cup basil, chiffonade
  • 2 packed cups baby arugula
  • sea salt, to taste
  • balsamic glaze
  1. Combine quinoa with mozzarella balls, lemon juice, olive oil, grape tomatoes, basil, arugula and a good pinch of salt.
  2. Let sit for about 10 minutes before tasting. Season to taste and drizzle with balsamic glaze.
Print

Quinoa Caprese Salad

  • Author: Kristin Dovbniak
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 as a side; 3-4 as a main 1x
  • Category: Salads

Ingredients

Scale

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

Instructions

1. Combine quinoa with mozzarella balls, lemon juice, olive oil, grape tomatoes, basil, arugula and a good pinch of salt.

2. Let sit for about 10 minutes before tasting. Season to taste and drizzle with balsamic glaze.

Did you make this recipe?

Share a photo and tag us @healthymamakris we can’t wait to see what you’ve made!

 

Leave a Reply

Your email address will not be published.

Recipe rating