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Quinoa Caprese Salad
This Quinoa Caprese Salad is the perfect summer side dish! Featuring garden-fresh ingredients, it's a fun twist on the Italian classic.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Dorothy Bigelow📖 dashfordinner
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●whisk
📝 Preparation Steps
1
Prepare the quinoa* by first cooking it (instructions in notes), then allowing it to chill in the refrigerator for ⏱️ 1-3 hours before beginning your salad. Alternatively, you can use leftover cooled quinoa.
2
Once the quinoa is cool, break up any large chunks with a fork.
3
Add the quartered cherry tomatoes, sliced mini mozzarella, and fresh basil. Toss well to combine.
4
Prepare the dressing. Add the olive oil, Dijon mustard, and salt to a small bowl or blender. Whisk or blend to combine.
5
Pour the dressing over the quinoa salad, then toss well to ensure it is evenly distributed.
6
Taste and adjust salt (if needed). The mozzarella has varying levels of saltiness, so it’s important to go by taste!
7
Serve in bowls garnished with a drizzle of balsamic glaze and additional fresh basil (if desired).
Balsamic glaze (or balsamic reduction for drizzling (optional, but recommended))
Nutrition Facts
calories
318 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
4 g
sugar Content
2 g
sodium Content
332 mg
protein Content
12 g
cholesterol Content
12 mg
carbohydrate Content
28 g
saturated Fat Content
4 g
unsaturated Fat Content
9 g
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