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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


  • 3 cups cooked quinoa, cooled (about 1 dry cup, cooked)
  • 1 8-oz container ciliegine (small mozzarella 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.