Quinoa Caprese Salad
This fresh and flavorful Quinoa Caprese Salad recipe is vegetarian and gluten free. It's made with cherry tomatoes, quinoa, mozzarella, and a lemon balsamic herb dressing. It's delicious as a main dish for lunch or dinner, or as a side dish paired with grilled steak, chicken or lemon herb salmon!
Ingredients
- 1 cup quinoa
- 2 tablespoons olive oil
- ¼ cup red onion, minced
- ¼ cup red bell pepper, minced
- 3 cloves garlic, minced
- ½ cup olive oil
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh Italian parsley, chopped
- ¼ cup balsamic vinegar
- 1 teaspoon lemon juice
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 pint grape tomatoes, halved
- 1 cup fresh mozzarella, cubes
Instructions
- Add the quinoa to a medium saucepan on the stove over high heat with 2 cups of water. Bring to a boil. Reduce the heat, cover and simmer for 15 minutes.
- Heat 2 tablespoons olive oil in a skillet on the stove over medium heat. Add the red onion and bell pepper. Cook for 2-3 minutes, then add the garlic and cook for an additional minute. Remove from the heat and set aside.
- Add the parsley and basil to a small mixing bowl, add the remaining ½ cup olive oil, balsamic vinegar, lemon juice, salt and pepper.
- Whisk well, then add the cooked onion, bell pepper and garlic. Add the tomatoes.
- Place the bowl in the refrigerator so that the tomatoes can marinate for 5-10 minutes.
- Add the cooked quinoa and mozzarella to a large bowl.
- Add the tomatoes and vinaigrette dressing to the bowl. Toss well and serve.
Nutrition Facts
Serving 2servingCalories 588kcal (29%)Carbohydrates 37g (12%)Protein 13g (26%)Fat 43g (66%)Saturated Fat 8g (40%)Cholesterol 22mg (7%)Sodium 480mg (20%)Potassium 612mg (17%)Fiber 4g (16%)Sugar 6g (7%)Vitamin A 1695mg (34%)Vitamin C 32.8mg (40%)Calcium 184mg (18%)Iron 2.8mg (16%)
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