Quinoa Caprese Salad

I went on a cooking spree tonight and baked three dishes. I don’t know if I’m feeling domestic, or just got bored. So I went a little crazy…

This recipe is amazing, I found it on Pinterest (of course) and I love caprese salad AND quinoa.



  • 1/2 c. quinoa
  • 8 oz fresh mozzarella
  • 1 carton grape tomatoes, halved
  • Fresh basil
  • 2 tbsp olive oil
  • Salt & pepper


1. In a medium sized pan, bring 1 cup of water and 1/2 cup of quinoa to a rolling boil. Reduce heat and simmer on LOW until all of the water is absorbed. This should take anywhere between 10 and 15 minutes. *Cooking your quinoa on low is extremely important. If you let it simmer on a hotter flame, the water will absorb too quickly and the quinoa will turn out hard!

2. Cool the cooked quinoa in the refrigerator for at least an hour before preparing the salad.

3. To prepare the salad, slice grape tomatoes in half and cut the block of fresh mozzarella into bite size pieces. Mix together. Then, add the chopped basil and cooked quinoa and give the salad a toss. Next, drizzle on the olive oil and season with a little salt/pepper to taste. Give your salad a final toss and serve cool or at room temperature.

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