Quinoa Mozzarella Salad

There’s something about a bowl of quinoa shimmering like tiny pearls, tangled with ribbons of basil and cherry tomatoes that burst in shades of ruby and gold.

Creamy mozzarella cubes nestle between the grains, catching a drizzle of olive oil and a sprinkle of black pepper, while a bright lemon-garlic aroma rises up to meet you. This is a light, invigorating salad—perfect as a quick lunch or easy side—that comes together in about 25 minutes.

It’s ideal for busy weeknights, beginners finding their way in the kitchen, and meal-preppers who love opening the fridge to something colorful and ready.

I first leaned on this salad before an impromptu picnic, when I’d guests arriving in an hour and almost nothing prepared. A pot of quinoa and a ball of mozzarella saved the day.

It’s just as handy for desk lunches, potlucks, or simple summer dinners.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright Mediterranean flavors with fresh basil, tomatoes, and lemon.
• Packs in protein-rich quinoa and creamy mozzarella for satisfying meals.
• Comes together quickly with simple prep and minimal cooking time.
• Stays fresh and tasty, perfect for make-ahead lunches or picnics.
• Adapts easily with whatever crisp veggies and fresh herbs you have.

Ingredients

• 1 cup quinoa, uncooked — rinse well to remove bitterness
• 2 cups water — filtered if possible for best flavor
• 0.5 teaspoon salt, divided — use fine sea salt for even seasoning
• 1 cup cherry tomatoes, halved — choose ripe, firm tomatoes
• 1 small cucumber, diced — Persian or English cucumbers stay crisper
• 0.5 small red onion, finely chopped — soak briefly in cold water to mellow
• 1 cup fresh mozzarella balls, mini, drained — ciliegine size works well
• 0.25 cup fresh basil leaves, chopped — add just before serving for aroma
• 0.25 cup extra-virgin olive oil — a fruity, good-quality oil shines here
• 2 tablespoons lemon juice, freshly squeezed — avoid bottled for best taste
• 1 tablespoon balsamic vinegar — use a medium-bodied, not too sweet variety
• 1 teaspoon dried oregano — rub between fingers to release oils
• 0.25 teaspoon black pepper, freshly ground — adjust to taste
• 0.25 teaspoon garlic powder — or very finely minced fresh garlic
• 2 tablespoons fresh parsley, chopped (optional) — flat-leaf parsley adds brightness

Step-by-Step Method

Rinse & Cook the Quinoa

Rinse the quinoa thoroughly under cold water in a fine-mesh strainer to remove bitterness. Combine quinoa, water, and half the salt in a medium saucepan.

Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer 12–15 minutes until tender and the water is fully absorbed.

Rest & Cool the Quinoa

Remove the saucepan from heat and keep it covered. Let the quinoa rest for about 5 minutes so the grains finish steaming.

Fluff gently with a fork to separate. Transfer to a large mixing bowl and spread out slightly. Let it cool for about 10 minutes before adding vegetables and cheese.

Prep the Vegetables & Herbs

Halve the cherry tomatoes and dice the cucumber into small, even pieces. Finely chop the red onion for a milder bite.

Chop the fresh basil leaves and parsley if using. Keep ingredients roughly similar in size for even texture. Set everything aside, ready to add to the cooled quinoa.

Whisk the Dressing

Combine olive oil, lemon juice, and balsamic vinegar in a small bowl. Add the remaining salt, dried oregano, black pepper, and garlic powder.

Whisk vigorously until the mixture emulsifies and slightly thickens. Taste and adjust acidity or seasoning if needed. Keep the dressing nearby to pour over the salad just before tossing.

Assemble the Salad

Add cherry tomatoes, cucumber, red onion, mozzarella balls, basil, and parsley to the cooled quinoa. Pour the prepared dressing evenly over the top.

Gently toss with a wooden spoon or spatula until everything is well coated. Taste and adjust seasoning with more salt, pepper, or lemon juice, then serve or briefly chill.

Ingredient Swaps

• Use feta, goat cheese, or pan-seared halloumi instead of mozzarella; for dairy-free, try marinated tofu cubes or chickpeas.
• Swap quinoa with couscous, bulgur, farro, or brown rice if that’s what you have on hand.
• Replace basil/parsley with cilantro, mint, or arugula; cherry tomatoes with any ripe tomato; and cucumber with bell pepper or zucchini.
• If you don’t have balsamic, use red wine vinegar or apple cider vinegar; dried Italian seasoning can stand in for oregano.

You Must Know

– Flavor Boost – To deepen flavor, toast the rinsed quinoa dry in the saucepan for 3–5 minutes over medium heat until it smells nutty and some grains turn golden; this adds a roasted note that stands out even after chilling.

Serving Tips

• Serve in shallow bowls, topping with extra basil, cracked pepper, and a drizzle of olive oil.
• Pair with grilled chicken or fish for a light Mediterranean-style main course.
• Spoon into lettuce cups or endive leaves for fresh, handheld party bites.
• Present on a large platter, ringed with extra mozzarella and colorful cherry tomatoes.
• Serve alongside warm crusty bread to soak up the lemony-balsamic dressing.

Storage & Make-Ahead

Store quinoa mozzarella salad in an airtight container in the fridge for up to 3 days.

For best texture, keep the dressing and basil separate and toss them in just before serving.

This salad doesn’t freeze well; freezing damages the fresh vegetables and mozzarella, making them watery and rubbery.

Reheating

Reheat small portions briefly in the microwave with a loose cover.

For larger amounts, warm in a low oven or gently on the stovetop, stirring, to avoid overheating mozzarella.

Quinoa in Mediterranean Culture

Since then, I’ve watched quinoa quietly slip into markets and home kitchens, sharing space with bulgur and barley.

It soaks up peppery olive oil, lemon, and oregano like it was meant for them, letting tomatoes and cucumbers stay crisp and bright.

When I cook it for you in this salad, I’m really borrowing that Mediterranean habit: taking something new and making it feel timeless.

Final Thoughts

Give this Quinoa Mozzarella Salad a try and see how effortlessly it fits into your weekly meal rotation.

Don’t hesitate to tweak the veggies, herbs, or dressing to make it perfectly your own.

Frequently Asked Questions

Can I Make This Quinoa Mozzarella Salad Completely Vegan?

Yes, you can—swap mozzarella for marinated tofu or tangy cashew cheese. I picture warm quinoa steaming, tomatoes bursting, basil perfuming the air, and that creamy, plant-based “mozzarella” melting softly against your forkful.

Is This Salad Suitable for People With Gluten Intolerance or Celiac Disease?

Yes, it’s naturally gluten‑free, so someone with celiac disease can enjoy it, as long as all ingredients are certified gluten‑free. I picture you savoring bright tomatoes, cool cucumber, and fluffy quinoa without worry.

What Protein Additions Work Best to Make This a Full Meal?

Grilled lemon chicken, garlicky shrimp, or chickpeas work beautifully. I picture you opening a warm container: smoky chicken strips nestled against cool, herb‑flecked grains, mozzarella melting slightly, tomatoes bursting, everything humming with citrus and basil.

How Can I Pack This Salad Safely for School or Work Lunches?

Pack it cold in a chilled, airtight container; I tuck dressing separately in a tiny jar. I add basil last minute. When I open it at lunch, the container sighs fragrant steam, like a quiet Mediterranean afternoon.

Can I Grow My Own Basil and Herbs for This Recipe?

Yes, you can, and you’ll taste the difference. I snip sun‑warmed basil from a windowsill pot, its peppery scent drifting up, and stir in raindrop‑sweet parsley leaves; suddenly, your whole kitchen smells like summer.