Why You’ll Love This Caprese Quinoa Salad

• It’s a complete meal in one bowl. You’ve got your protein, your healthy carbs, and your fresh veggies all mingling together beautifully. No need to fuss with sides—this salad stands proudly on its own.
• The flavors are timeless and universally adored. The Caprese combination is a classic for a reason. It’s simple, elegant, and just plain delicious. It’s a surefire hit that will please even the pickiest of eaters.
• It’s incredibly versatile. Enjoy it fresh and slightly warm right after you make it, or let it chill in the fridge—it’s fantastic both ways. It also travels like a dream, making it the ultimate pack-and-go lunch or potluck superstar.
• It feels indulgent but is genuinely good for you. With all the fresh ingredients and the nutrient-dense quinoa, you can feel great about digging into a big, satisfying portion. It’s the kind of food that makes you feel vibrant and energized.

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, torn or cut into small chunks (ciliegine or bocconcini are perfect)
• 1 large handful fresh basil leaves, thinly sliced (chiffonade)
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic glaze (or a good aged balsamic vinegar)
• 1 small clove garlic, minced or pressed (optional, but lovely)
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• A pinch of red pepper flakes (optional, for a little kick)

Tools: A medium saucepan with a lid, a fine-mesh strainer, a large mixing bowl, a small bowl for the dressing, a sharp knife, and a cutting board.

The quality of your ingredients really shines here, so use the best you can find. A good, syrupy balsamic glaze will cling to the quinoa beautifully, and fresh, milky mozzarella makes all the difference.

Serves: 4 as a main, 6 as a side | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Rinse that quinoa! Quinoa has a natural coating called saponin that can taste bitter. Giving it a good rinse in a fine-mesh strainer under cold water until the water runs clear is a non-negotiable step for the best flavor.
• To tear or to cube the mozzarella? I’m team tear! Tearing the mozzarella by hand creates craggy edges that grab onto the dressing better than clean-cut cubes. It also just looks more rustic and inviting.
• Balsamic Glaze vs. Vinegar. A balsamic glaze is simply vinegar that’s been reduced until it’s thick and syrupy. It’s less acidic and sweeter, and it won’t make your salad watery. If you only have vinegar, that’s fine—just know the dressing will be a bit thinner.
• Don’t skip the fresh basil. Dried basil has no place here. The fragrance and flavor of fresh basil are essential to the Caprese magic. Add it right at the end to keep it bright and vibrant.

How to Make Caprese Quinoa Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken or Shrimp — For a protein boost, a simply grilled piece of chicken or some skewered shrimp laid on top turns this from a side into a spectacular main course. The char from the grill complements the fresh salad perfectly.
• Garlic Rubbed Crostini — A few slices of crusty baguette, toasted and rubbed with a raw garlic clove, are fantastic for scooping up every last bit of quinoa and tomato from the bowl. It adds a wonderful crunchy texture.
• A Simple Arugula Salad — Serve a small mound of peppery arugula dressed with just a squeeze of lemon juice underneath the quinoa salad. The bitterness of the greens provides a lovely contrast to the sweet and creamy elements.

Drinks

• A Crisp Rosé — The light, fruity notes of a dry rosé wine are a match made in heaven with the tomatoes and basil. It just tastes like summer in a glass.
• Sparkling Water with Citrus — For a non-alcoholic option, a tall glass of chilled sparkling water with a squeeze of lemon or lime and a few fresh basil leaves is incredibly refreshing and cleansing.
• An Italian Lager — A light, crisp lager helps cut through the richness of the mozzarella and cleanses the palate between bites, making each mouthful taste as bright as the first.

Something Sweet

• Lemon Sorbet — A scoop of tangy, palate-cleansing lemon sorbet is the perfect way to end the meal. It’s light, refreshing, and doesn’t weigh you down after a satisfying salad.
• Fresh Berries with a Dollop of Cream — A bowl of mixed fresh berries—strawberries, raspberries, blueberries—with a tiny spoonful of lightly whipped cream or Greek yogurt feels indulgent yet simple and healthy.
• Amaretti Cookies — These classic Italian almond cookies are crunchy, sweet, and have a lovely marzipan-like flavor. They’re a delightful little treat with an after-dinner coffee.

Top Mistakes to Avoid

• Mistake: Not rinsing the quinoa. This is the number one reason people say they don’t like quinoa! That bitter coating needs to go. A quick rinse makes a world of difference in the final flavor.
• Mistake: Adding the mozzarella to scorching hot quinoa. I’ve messed this up before too… it causes the cheese to melt into a sticky, stringy mess. Let the quinoa cool for at least 10 minutes so the mozzarella stays in its perfect, soft chunks.
• Mistake: Dicing the tomatoes too small. You want them halved, or at most quartered if they’re large. Tiny pieces will release too much juice and make the salad watery. You want those juicy pops of tomato flavor.
• Mistake: Over-mixing the salad after adding the basil. Be gentle! You’ve put in the work to create those beautiful basil ribbons. Aggressive mixing will bruise them and make them turn dark and wilted quickly.

Expert Tips

• Tip: Toast the quinoa. For a deeper, nuttier flavor, try toasting the rinsed and drained quinoa in the dry saucepan for a few minutes over medium heat before adding the water. You’ll smell a lovely, warm aroma—that’s when you know it’s ready.
• Tip: Make it ahead. This salad is a fantastic make-ahead option. Prepare it up to a day in advance, but wait to add the fresh basil until just before serving to keep it bright green and fresh. Store it covered in the fridge.
• Tip: Add a protein punch. Stir in a can of rinsed and drained chickpeas or white beans for an even more substantial and fiber-rich meal. It’s a simple way to bulk it up without complicating the flavors.
• Tip: Get creative with add-ins. While the classic is perfect, don’t be afraid to add some sliced cucumber for extra crunch, some toasted pine nuts, or even a handful of chopped Kalamata olives for a salty, briny kick.

FAQs

Can I make this Caprese Quinoa Salad vegan?
Absolutely! The easiest swap is to replace the fresh mozzarella with a vegan alternative. There are some really great vegan mozzarella-style cheeses available now that melt and tear similarly. Another fantastic option is to use creamy avocado chunks instead—it gives you that rich, fatty component that balances the acidity of the tomatoes and balsamic. Just be sure to add the avocado right before serving so it doesn’t brown.

How long will leftovers keep in the refrigerator?
This salad will keep well in an airtight container in the fridge for about 3-4 days. The tomatoes will release a bit more liquid over time, so you might want to give it a quick stir and perhaps a tiny extra drizzle of olive oil before serving again. The basil will darken, but the flavor will still be delicious. It’s not a salad I’d freeze, though, as the texture of the tomatoes and mozzarella won’t hold up.

My quinoa turned out mushy. What did I do wrong?
This usually happens from using too much water or not fluffing it quickly enough. The standard ratio is 1 cup quinoa to 2 cups liquid, but all stoves vary slightly. If it seems wet after the cooking time, leave the lid off and let it sit over the lowest heat for a minute or two to evaporate the excess moisture. And always, always fluff it with a fork as soon as it’s done cooking!

Can I use a different grain instead of quinoa?
Of course! Farro would be a wonderful, chewy substitute. Couscous (especially pearl/Israeli couscous) would work well for a softer texture. You could even use bulgur wheat. Just be sure to adjust the cooking liquid and time according to the package directions for whatever grain you choose. The dressing and other ingredients will pair beautifully with any of them.

Is there a way to make the balsamic dressing less acidic?
If you’re using straight balsamic vinegar and find it too sharp, you can balance it out a couple of ways. A tiny teaspoon of honey or maple syrup will add a touch of sweetness that cuts the acidity beautifully. Alternatively, you can increase the ratio of olive oil to vinegar. Start with 3 parts oil to 1 part vinegar and adjust from there until it tastes perfect to you.