Quinoa Caprese Recipe

If you’re like me and constantly on the hunt for a delicious twist on a classic dish, this quinoa Caprese salad is about to become your new best friend.

I enjoy creating recipes that are both healthful and delightful, such as my Quinoa Caprese. Quinoa provides a base that is bursting with protein, while the color and flavor of the dish come from the tomatoes and fresh mozzarella.

The color and flavor of the dish come from the basil, which is fresh, and the hint of balsamic glaze that was used.

Quinoa Caprese Recipe Ingredients

• Quinoa: Rich in protein and fiber; gluten-free superfood.
• Cherry Tomatoes: Juicy, adds sweetness; high in antioxidants.
• Fresh Mozzarella: Creamy texture; good source of calcium.
• Fresh Basil: Fragrant herb; adds freshness and aids digestion.
• Extra-Virgin Olive Oil: Heart-healthy fat; anti-inflammatory properties.
• Balsamic Glaze: Sweet and tangy; enhances flavor depth.

Quinoa Caprese Recipe Ingredient Quantities

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic glaze
• Salt to taste
• Freshly ground black pepper to taste

How to Make this Quinoa Caprese Recipe

1. Rinse the quinoa twice in cold water. Combine the rinsed quinoa and water in a
1.5-quart saucepan. Bring to a boil over high heat.

2. After bringing to a boil, reduce to low heat, cover, and simmer for approximately 15 minutes, or until all the water is absorbed and the quinoa is fluffy.

3. As the quinoa cooks, get the remaining ingredients ready: cut the cherry tomatoes and fresh mozzarella balls in half, and rip the fresh basil leaves.

4. After cooking the quinoa, take it off the heat and allow it to cool a bit.

5. In a big mixing bowl, mix together the cooked quinoa, cherry tomatoes, mozzarella, and basil.

6. Lightly coat the quinoa mixture with the extra-virgin olive oil.

7. Drizzle generously with balsamic glaze.

8. Add salt and freshly ground black pepper to taste.

9. Gently combine all the ingredients to ensure they are distributed evenly and coated.

10. Serve right away, or cool in the fridge for an hour before serving if you prefer your salad at a lower temperature. Enjoy your Caprese salad with quinoa!

Quinoa Caprese Recipe Equipment Needed

1. 1.5-quart saucepan with a lid
2. Fine-mesh sieve
3. Cutting board
4. Chef’s knife
5. Mixing bowl
6. Wooden spoon or spatula for mixing
7. Measuring cups
8. Measuring spoons

FAQ

• Can I use a different type of cheese?Certainly, the mozzarella balls can be replaced by traditional cubed mozzarella, or even feta for a unique flavor twist.
• How do I store leftovers?Keep any remnants in an airtight container in the fridge for a maximum of 3 days. Since the quinoa will take in the dressing over time, you might want to add a dash more olive oil before serving, say the cooks.
• Can I use a different grain instead of quinoa?Of course, you can use couscous, farro, or even orzo in place of quinoa for a totally different texture.
• Is this recipe gluten-free?Yes, quinoa is gluten-free by nature, giving those with sensitivities to gluten or celiac disease a safe grain option.
• What can I use instead of balsamic glaze?Should balsamic glaze not be available, you can substitute with balsamic vinegar. It will be less sweet, so consider adding a tiny bit of honey or maple syrup to make up for that.
• Can I make this dish ahead of time?Of course, you can ready the quinoa and dice the other components beforehand. But for the absolute, freshest taste and the best texture of the basil and cheese, it’s still recommended that you mix them up right before serving.
• What can I serve with Quinoa Caprese?This meal complements not just chicken and fish, but also serves as a solo vegetarian dish. Excellent with a simple green salad.

Quinoa Caprese Recipe Substitutions and Variations

Grape tomatoes or diced Roma tomatoes can be used in place of cherry tomatoes.
You can use cubed mozzarella, bocconcini, or block mozzarella in place of fresh mozzarella balls.
Fresh basil leaves can be swapped out for fresh parsley or arugula for a completely different flavor profile.
Avocado oil or sunflower oil can be used in place of extra-virgin olive oil.
You can substitute balsamic glaze for balsamic vinegar, adjusting to taste for a less sweet option.

Pro Tips

1. Toast the Quinoa Before rinsing, try toasting the quinoa in a dry skillet over medium heat until it becomes fragrant and lightly golden. This adds a nutty flavor to the quinoa and enhances the overall dish.

2. Cool the Quinoa Properly Spread the cooked quinoa on a baking sheet to cool more quickly and evenly before combining it with the other ingredients. This helps prevent the cheese from melting and the basil from wilting too much.

3. Add a Crunch Consider incorporating a handful of toasted pine nuts or sliced almonds for added texture and flavor. This complements the creamy mozzarella and fresh tomatoes nicely.

4. Infused Olive Oil Use an infused olive oil, such as garlic or lemon, for a subtle yet interesting flavor twist in the salad.

5. Let it Marinate If you have the time, let the mixed salad sit in the fridge for a couple of hours before serving. This allows the flavors to meld together beautifully, enhancing the taste of the dish.