Quinoa with Tomato, Basil, and Mozzarella | Easy, Fresh, Flavorful Salad
A satisfying blend of fresh flavors and nourishing grains that’s perfect for any meal.
Quinoa with Tomato, Basil, and Mozzarella – A Simple, Fresh Recipe
There’s something magical about the combination of tomato, basil, and mozzarella—the flavors instantly transport you to a sunny Italian countryside. Traditionally enjoyed as a caprese salad, these ingredients feel fresh, light, and satisfying on their own. But what if you added a little protein punch and whole-grain goodness to the mix? Enter quinoa: a powerhouse grain that’s both nutritious and delicious.
This quinoa with tomato, basil, and mozzarella salad is a vibrant, easy-to-make meal that’s as convenient as it is flavorful. Toss in a simple balsamic vinaigrette, and you have a dish that’s colorful, balanced, and perfect for any meal of the day—whether as a light lunch, a satisfying dinner, or a make-ahead meal prep option that tastes even better the next day.
Why This Recipe Works So Well
This quinoa salad combines classic caprese flavors with the nutty, satisfying texture of quinoa, creating a dish that’s both hearty and refreshing. The fresh mozzarella adds creaminess, the tomatoes bring sweetness and acidity, and the basil infuses the whole salad with aromatic freshness. Tossed in a tangy balsamic vinaigrette, each bite is both bright and comforting.
Quinoa is a perfect base for this salad because it’s gluten-free, high in protein, and rich in fiber and essential amino acids. It’s filling without being heavy, and it soaks up the vinaigrette beautifully, ensuring every spoonful is bursting with flavor. Plus, the salad is versatile—pairs well with grilled chicken, fish, or simply stands on its own as a main course.
Ingredients You’ll Need
- Quinoa: 1 cup uncooked red quinoa (you can also use white or a mix for color variety)
- Tomatoes: Red and yellow cherry tomatoes, halved (about 2 cups total)
- Mozzarella: 8–12 ounces fresh mozzarella, cubed (or use mini mozzarella balls)
- Basil: A large handful of fresh basil leaves, thinly sliced (chiffonade)
- Olive Oil: 3 parts olive oil
- Balsamic Vinegar: 1 part balsamic vinegar
- Salt & Pepper: To taste
- Optional: Garlic clove, pressed (for extra flavor), Italian herb mix, or a splash of lemon juice
Tip: Feel free to add a small cucumber (sliced) and/or a handful of arugula for even more freshness and crunch.
Step-by-Step Cooking Instructions
1. Cook the Quinoa
Cook the quinoa according to package instructions—usually a 1:2 ratio of quinoa to water. Once cooked, spread the quinoa out on a baking sheet or large plate to cool quickly (about 15 minutes). This helps prevent the cheese and herbs from wilting when mixed in.
2. Prepare the Tomatoes and Mozzarella
While the quinoa cools, wash and halve the cherry tomatoes. For visual appeal, use a mix of red and yellow varieties. Cube the fresh mozzarella—if using mini mozzarella balls (ciliegine or bocconcini), you can leave them whole or halve them.
3. Make the Basil Chiffonade
Wash and dry the fresh basil leaves. Stack several leaves, roll them tightly, and slice into thin ribbons (chiffonade). Set aside.
4. Whisk Together the Vinaigrette
In a jar or small bowl, combine three parts olive oil with one part balsamic vinegar. Season with salt, pepper, and, if desired, a pressed garlic clove or a pinch of Italian herb blend. Shake vigorously until emulsified.
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5. Assemble the Salad
Transfer the cooled quinoa to a large mixing bowl. Add the halved cherry tomatoes and about half of the dressing. Toss gently to combine, then add the cubed mozzarella and basil ribbons. Gently fold everything together, being careful not to break up the cheese.
6. Season and Serve
Taste and adjust seasoning—adding more dressing, salt, or pepper as needed. For the best flavor, let the salad sit for 10–15 minutes before serving, though it’s also delicious right away.
Creative Variations and Serving Suggestions
This quinoa, tomato, basil, and mozzarella salad is endlessly adaptable. Here are some ideas to make it your own:
- Greek Twist: Add diced cucumber, red onion, and feta cheese for a Greek-inspired version.
- Asian Flair: Swap the balsamic for rice vinegar and add some sliced scallions and toasted sesame seeds.
- Spicy Kick: Add a chopped jalapeño or red pepper flakes.
- Protein Boost: Top with grilled chicken, shrimp, or chickpeas for a heartier meal.
Nutritional Highlights
| Ingredient | Key Nutrients | Health Benefits |
|---|---|---|
| Quinoa | Protein, fiber, iron, magnesium, manganese | Supports heart health, aids digestion, gluten-free |
| Tomatoes | Vitamin C, potassium, lycopene | Antioxidant properties, supports skin and heart |
| Mozzarella | Calcium, protein | Supports bone health, soft texture |
| Basil | Vitamin K, antioxidants | Anti-inflammatory, aromatic flavor |
This salad is naturally gluten-free and vegetarian, and with a few tweaks (such as using vegan cheese or omitting cheese), it can be made dairy-free or vegan as well.
Meal Prep and Storage Tips
One of the best things about this recipe is how well it stores. The flavors meld together beautifully after a few hours in the fridge, making it a great meal prep option for busy weeks. Here’s how to store and enjoy leftovers:
- Refrigerate: Store the salad in an airtight container for up to 3 days.
- Make Ahead: Prepare the quinoa and dressing in advance, and assemble the salad just before serving for the freshest texture.
- Serving Cold: The salad is delightful served cold, but you can also let it come to room temperature for about 10 minutes before eating.
Pro Tip: If your salad dries out overnight, simply drizzle a little extra olive oil or a squeeze of lemon juice to rejuvenate it.
Frequently Asked Questions
Can I make this recipe with regular quinoa instead of red quinoa?
Absolutely! White, black, or a mix of quinoa varieties work just as well—each adds a slightly different texture and color.
Can I use a different cheese?
Yes, though fresh mozzarella is traditional for caprese flavors, you can experiment with feta (for a Greek twist), ricotta salata, or even goat cheese for a different profile.
Is this salad kid-friendly?
It can be! While the original article’s family was divided, kids might enjoy smaller mozzarella balls and less tangy dressing—feel free to adapt to your family’s tastes.
Can I add meat to this salad?
Yes—grilled chicken, prosciutto, or even salami can add protein and make the salad a complete meal.
Is this recipe vegan?
Not as written, but you can substitute vegan mozzarella or omit the cheese for a plant-based version.
What’s the best way to cool quinoa quickly?
Spread it out on a baking sheet—this helps it cool faster and prevents the grains from clumping.
Final Thoughts
This quinoa, tomato, basil, and mozzarella salad is a celebration of fresh, simple ingredients coming together in perfect harmony. It’s easy enough for a weeknight, elegant enough for entertaining, and satisfying enough to eat for days on end. The combination of textures—chewy quinoa, juicy tomatoes, creamy mozzarella, and fragrant basil—is balanced by the tangy, slightly sweet balsamic vinaigrette.
Best of all, this salad is a blank canvas. Feel free to customize it based on what’s in season or what you have on hand. No matter how you tweak it, one thing’s for sure: you’ll never get bored of this bright, flavorful, and nutritious dish.
So next time you’re craving something fresh, filling, and fuss-free, skip the takeout and whip up this quinoa caprese salad. It’s a meal you’ll want to make again and again—and your taste buds (and your body) will thank you!
Recipe Summary
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 6–8 (as a side)
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