Quinoa Mozzarella Salad
Equipment
- 1 Medium saucepan
- 1 Fine mesh strainer
- 1 Cutting board
- 1 Chef's knife
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Wooden spoon or spatula
- 4 serving bowls or plates
Ingredients
- 1 cup quinoa uncooked; rinsed
- 2 cup water
- 1/2 teaspoon salt divided
- 1 cup cherry tomatoes halved
- 1 small cucumber diced
- 1/2 small red onion finely chopped
- 1 cup fresh mozzarella balls mini; drained
- 1/4 cup fresh basil leaves chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoon lemon juice freshly squeezed
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon garlic powder
- 2 tablespoon fresh parsley optional; chopped
Instructions
- Rinse the quinoa thoroughly in a fine-mesh strainer under cold water.
- Add the quinoa, water, and 0.25 teaspoon of salt to a medium saucepan and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 12–15 minutes until the quinoa is tender and water is absorbed.
- Remove the saucepan from the heat, keep covered, and let the quinoa rest for 5 minutes.
- Fluff the quinoa gently with a fork, then spread it in a large mixing bowl to cool for about 10 minutes.
- While the quinoa cools, halve the cherry tomatoes, dice the cucumber, and finely chop the red onion, basil, and parsley if using.
- In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, remaining 0.25 teaspoon salt, oregano, black pepper, and garlic powder.
- Add the cherry tomatoes, cucumber, red onion, mozzarella balls, basil, and parsley to the cooled quinoa in the large mixing bowl.
- Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
- Taste and adjust seasoning with extra salt, pepper, or lemon juice if desired, then serve immediately or chill for 10–20 minutes before serving.
Notes
For best flavor, let the salad sit briefly so the quinoa absorbs the dressing, but avoid adding the basil too far in advance or it can darken and lose aroma. You can swap mini mozzarella balls for cubed fresh mozzarella or even bocconcini, and use any crisp vegetables you have on hand such as bell peppers or arugula. If prepping ahead, store the dressing separately and mix in just before serving to prevent sogginess, and keep the salad chilled for food safety. A mix of red and white quinoa adds extra texture, and lightly toasting the quinoa in the saucepan before adding water gives a nuttier flavor.
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