Caprese Quinoa Salad

5 from 1 vote

This Caprese Quinoa Salad features a flavorful quinoa base topped with cherry tomatoes, creamy avocado, pearled mozzarella, and fresh basil, all drizzled with a simple balsamic dressing!

Prep Time35

Cook Time25

Chilling Time (Quinoa)1

Total Time2

Course: Salad, Side Dish

Cuisine: American, Vegetarian

Keyword: Caprese Quinoa Salad

Servings: servings

Author: Chelsea Lords

Cost: $6.84

Equipment

Medium pot nonstick, with fitted lid

Ingredients

Quinoa

2 tablespoons olive oil
1 cup finely diced yellow onion
2 teaspoons minced garlic
1/2 cup white quinoa

Salad

5 cups chopped romaine lettuce
2 cups halved cherry tomatoes
1 (3/4-ounce) package fresh basil leaves thinly sliced
1/2 cup mozzarella cheese pearls halved
1 large avocado chopped

Dressing

2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon-style mustard
1 tablespoon honey
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

US - Metric

Instructions

Heat olive oil in a medium nonstick pot with a fitted lid over medium heat. Add diced onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add garlic and cook for another 30 seconds. Stir in the quinoa and cook for 2 minutes, stirring constantly. Then pour in 1 cup water, increase heat to high, and bring to a boil. Once boiling, add 1/2 teaspoon salt. Cover the pot and reduce heat to a simmer. Cook until all the liquid is absorbed and the quinoa has popped, about 18–25 minutes.
Remove from heat and let it stand, covered, for 5–10 minutes to steam. Fluff with a fork and transfer to a bowl. Refrigerate until chilled. To cool it faster, spread the quinoa on a lined sheet pan and place it in the freezer. Quinoa can be prepared 3–4 days in advance.
In a mason jar, add all the dressing ingredients. Shake to combine and store in the fridge until ready to top the salad. Shake again before dressing the salad.
In a large bowl, toss the chopped romaine lettuce with the cooled quinoa. Add in shredded basil, avocado, mozzarella, and halved cherry tomatoes. Add black pepper to taste and any additional salt if needed. Gently toss and drizzle with dressing. Toss once more.

Notes

Storage: This salad doesn’t sit well with the dressing and avocados, so only dress what will be enjoyed the same day. Store any leftover salad, avocados, and dressing separately.

Nutrition