Caprese Quinoa Salad
Equipment
- 1 Medium saucepan
- 1 Fine mesh strainer
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon or spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup quinoa raw rinsed
- 2 cup water cold
- 1/2 teaspoon salt fine divided
- 1 cup cherry tomatoes halved
- 1 cup fresh mozzarella balls mini drained
- 1/2 cup fresh basil leaves thinly sliced
- 3 tablespoon extra-virgin olive oil
- 2 tablespoon balsamic vinegar
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon garlic powder optional
- 1 tablespoon pine nuts toasted optional
Instructions
- Rinse the quinoa thoroughly under cold running water using a fine-mesh strainer and drain well.
- Add the quinoa, water, and 0.25 teaspoon salt to a medium saucepan and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 15 minutes until the quinoa is tender and the water is absorbed.
- Remove the saucepan from the heat, keep it covered, and let the quinoa rest for 5 minutes to finish steaming.
- Fluff the quinoa gently with a fork, transfer it to a large mixing bowl, and let it cool for about 10 minutes until just warm or at room temperature.
- While the quinoa cools, halve the cherry tomatoes, drain the mozzarella balls, and slice the basil leaves thinly.
- In a medium mixing bowl, whisk together the olive oil, balsamic vinegar, remaining 0.25 teaspoon salt, black pepper, and garlic powder if using.
- Add the cooled quinoa, cherry tomatoes, mozzarella balls, and basil to the large mixing bowl.
- Pour the dressing over the quinoa mixture and gently toss until everything is evenly coated.
- Sprinkle pine nuts over the salad if using, toss lightly once more, and taste to adjust seasoning before serving.
Notes
For best flavor, let the salad sit for 10–15 minutes to allow the quinoa to soak up the dressing, and if you prepare it ahead, add the basil just before serving to keep it bright and fresh. You can serve this salad slightly warm or chilled, and if it dries out in the fridge, refresh it with a drizzle of olive oil and a splash of balsamic. Using tricolor quinoa adds visual appeal, but any variety works, and you can bulk it up with extras like arugula or spinach. Store leftovers in an airtight container for up to 3 days, and avoid overmixing to keep the mozzarella and tomatoes from breaking down.
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