Fresh Caprese Quinoa Salad
❤️🤍💚This EASY quinoa salad is packed with fresh Italian flavors. You can mix and match the ingredients to use up any fresh produce you have on hand! Great for summer potlucks, barbecues, and meal prep!
Servings: 4 servings
Calories: 401cal
Equipment
- 1 Pot
Ingredients
- 2 cups cooked quinoa (start with 1 cup uncooked quinoa, 2 cups water, and cook according to package directions)
- 1 cup cherry tomatoes* (grape tomatoes work too)
- 8 ounces mini fresh mozzarella cheese balls** (1 cup)
- 15 basil leaves torn (or to taste)
- 3 to 4 tablespoons rice vinegar
- 2 to 3 tablespoons olive oil
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 pinch sugar optional and to taste
Instructions
- Cook quinoa according to package directions and place cooked quinoa in a large bowl.
- Add all remaining ingredients and toss very well to combine. Taste and see if salad needs more vinegar, salt, etc. and season or tweak accordingly. I found it needed a fairly generous amount of salt and a pinch of sugar to balance the flavors for my taste preferences.
- Salad can be served immediately or transfer to an airtight container, refrigerate, and allow flavors to marry for up to 24 hours before serving.
Notes
*Tomatoes can be substituted with any variety diced tomatoes.
**Mozzarella can be substituted with crumbled feta, blue cheese, or your favorite cheese.
Storage: Salad will keep airtight in the fridge for up to 3 days, noting that vegetables will release water as time passes.
Nutrition
Serving: 1serving | Calories: 401cal | Carbohydrates: 28g | Protein: 17g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Cholesterol: 45mg | Sodium: 760mg | Fiber: 3g | Sugar: 7g
