Why You’ll Love This Quinoa Caprese Salad Bowl

• It’s a complete meal in one bowl. Forget the side dishes—this recipe packs protein from the quinoa and mozzarella, fresh veggies, and healthy fats from the avocado and dressing all into a single, satisfying dish.
• It’s a meal prep superstar. You can whip up a big batch on Sunday and have lunches ready to grab all week. The quinoa soaks up the dressing beautifully without getting soggy, and the ingredients stay surprisingly fresh.
• It’s endlessly customizable. Not a fan of red onion? Leave it out. Want to add some protein? Toss in some chickpeas or grilled chicken. This bowl is a fantastic template for using whatever you have on hand.
• The flavors are bright and vibrant. The combination of sweet tomatoes, creamy cheese, and the zesty lemon-basil vinaigrette is honestly irresistible. It’s a real mood-lifter of a meal.

Ingredients & Tools

• 1 cup uncooked quinoa, rinsed well
• 2 cups water or vegetable broth
• 1 pint cherry or grape tomatoes, halved
• 8 ounces fresh mozzarella cheese, cubed (or ciliegine/pearlini)
• 1 large avocado, diced
• 1/4 cup thinly sliced red onion
• 1/2 cup fresh basil leaves, plus more for garnish
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon balsamic glaze, plus more for drizzling
• 1 small garlic clove, minced
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon black pepper

Tools: A medium saucepan with a lid, a fine-mesh strainer, a small bowl for whisking, and a large mixing bowl.

The quality of your ingredients really shines here, so use the best you can find—especially the olive oil, mozzarella, and tomatoes. A good, syrupy balsamic glaze is key for that final sweet-tangy drizzle.

Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Rinse that quinoa! This is non-negotiable. Quinoa has a natural coating called saponin that can make it taste bitter or soapy. A good rinse in a fine-mesh strainer under cold water until the water runs clear makes all the difference.
• What kind of mozzarella is best? Fresh mozzarella packed in water is ideal for its soft, milky texture. You can buy a large ball and cube it, or save time by using small “pearl” or “ciliegine” mozzarella balls.
• Don’t skip the balsamic glaze. It’s thicker and sweeter than regular balsamic vinegar, and it clings to the ingredients beautifully. You can find it in most grocery stores near the vinegar or make your own by simmering balsamic vinegar until it reduces by half.
• Wait to add the avocado. To prevent browning, dice and add the avocado just before serving, especially if you’re meal prepping. A little squeeze of lemon juice over the diced avocado also helps.

How to Make Quinoa Caprese Salad Bowl

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken or Shrimp — For those wanting a more substantial, protein-packed meal. The char from the grill complements the fresh salad perfectly.
• A crusty baguette or garlic bread — Ideal for sopping up every last bit of the delicious dressing and balsamic glaze at the bottom of the bowl.
• A simple arugula salad with a lemon vinaigrette — If you’re serving this as a side dish, a light, peppery arugula salad adds a nice contrasting texture.

Drinks

• A crisp Sauvignon Blanc or Pinot Grigio — The citrus notes in these wines mirror the lemon in the dressing and cut through the richness of the mozzarella.
• Sparkling water with a squeeze of lemon and a few basil leaves — A refreshing, non-alcoholic option that feels just as special and celebratory.
• A light Italian lager — The crisp, clean finish of a good lager is a fantastic palate cleanser between bites.

Something Sweet

• Lemon sorbet or gelato — A scoop of something tart and icy is the perfect, refreshing end to this meal, continuing the citrus theme.
• Fresh berries with a dollop of whipped cream — Simple, sweet, and light. It feels indulgent without being heavy.
• Amaretti cookies — These classic Italian almond cookies are crunchy, sweet, and the ideal little bite to finish with a cup of coffee.

Top Mistakes to Avoid

• Mistake: Using hot quinoa. If you add the dressing to hot quinoa, it will absorb it all immediately and become gloppy. More importantly, it will wilt the fresh basil and potentially melt the mozzarella a bit. Let it cool completely!
• Mistake: Over-mixing the salad. Be gentle when you toss everything together. You want to keep those beautiful tomato halves and mozzarella cubes intact, not turn them into a saucy mess.
• Mistake: Adding the avocado too early. I’ve messed this up before too… if you add the avocado when you’re prepping for later, it will turn brown and mushy. It’s a last-minute addition for the best texture and color.
• Mistake: Skipping the balsamic glaze drizzle. It might seem like a small thing, but that sweet, tangy syrup is what takes this from a simple grain salad to a truly memorable Caprese-inspired bowl.

Expert Tips

• Tip: Toast your quinoa. For a deeper, nuttier flavor, toast the rinsed and drained quinoa in the dry saucepan for a few minutes over medium heat until it smells fragrant, before adding the water to cook it.
• Tip: Make it a deconstructed platter for a party. Instead of mixing everything, arrange the cooled quinoa, tomatoes, mozzarella, avocado, and basil on a large platter. Let guests build their own bowls, and serve the dressing and balsamic glaze on the side.
• Tip: Add a textural crunch. For an extra dimension, sprinkle each bowl with some toasted pine nuts or pumpkin seeds right before serving. The contrast between the creamy ingredients and the crunchy nuts is fantastic.
• Tip: Use the dressing for other things. This lemon-basil vinaigrette is so good you’ll want to put it on everything. It’s amazing on grilled vegetables, as a marinade for chicken, or tossed with a simple green salad.

FAQs

Can I make this Quinoa Caprese Salad Bowl ahead of time?
Absolutely, it’s a fantastic make-ahead meal! Prepare the quinoa and the dressing, and chop the vegetables (except the avocado). Store the quinoa, dressing, and veggie/cheese mix separately in airtight containers in the fridge for up to 4 days. When you’re ready to eat, combine the quinoa and veggie/cheese mix, dice the avocado, add it in, toss with the dressing, and serve. This keeps everything fresh and prevents sogginess.

I can’t find balsamic glaze. What can I use instead?
No problem! You can easily make your own by simmering 1/2 cup of good balsamic vinegar in a small saucepan over low heat for about 10-15 minutes, until it reduces by half and becomes syrupy. Let it cool before using. As a last resort, you can use a high-quality, aged balsamic vinegar, but it will be more acidic and less sweet than the glaze.

Is there a substitute for fresh mozzarella?
While fresh mozzarella is key for the authentic Caprese feel, you can use feta cheese for a saltier, crumbly option, or even burrata for an ultra-creamy, decadent twist. If you’re vegan, a good-quality vegan mozzarella (the kind that comes in water) or marinated tofu cubes would work well.

My quinoa turned out mushy. What happened?
This usually happens from using too much water or overcooking. Make sure you’re using a 1:2 quinoa-to-liquid ratio. Also, letting the quinoa steam with the lid on but off the heat for 5-10 minutes after cooking helps it absorb the last bit of moisture evenly. Spreading it out to cool immediately stops the cooking process.

Can I use a different grain?
Of course! This recipe is very adaptable. Cooked farro, couscous, or even orzo pasta would be delicious bases. Just adjust the cooking method and time according to the grain you choose, and make sure it’s cooled before assembling the salad.