15-Minute Fresh Caprese Quinoa Salad with Basil
A light, protein-packed salad combining creamy mozzarella, sweet cherry tomatoes, and fragrant basil over fluffy quinoa, dressed in tangy rice vinegar and olive oil. Perfect for summer lunches, meal prep, or as a side dish at gatherings. This version keeps the classic caprese flavors simple and fresh while adding quinoa's complete protein profile.
Ingredients
- 2 cup quinoa, cooked
- 1 cup cherry tomatoes, halved or whole
- 8 ounce fresh mozzarella cheese balls
- 15 basil leaves, torn
- 3 tablespoon rice vinegar
- 2 tablespoon olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 pinch sugar(optional)
Instructions
- 1
Cook quinoa according to package directions.
- 2
Place cooked quinoa in a large bowl.
- 3
Add cherry tomatoes, mozzarella balls, torn basil, rice vinegar, olive oil, salt, and pepper.
- 4
Toss very well to combine.
- 5
Taste and adjust vinegar, salt, and pepper as needed.
- 6
Add sugar if desired to balance flavors.
- 7
Serve immediately or refrigerate in an airtight container to let flavors marry before serving.
Tips
Let the salad sit in the refrigerator for up to 24 hours before serving to allow flavors to fully meld and intensify.
Taste as you dress the salad; the recipe calls for fairly generous seasoning, so adjust salt and sugar to balance tartness.
Prepare quinoa in advance and store separately to keep the salad components fresh until assembly.
Good to Know
Refrigerate in an airtight container for up to 24 hours. Flavors improve as they marry. Do not freeze.
Cook quinoa up to 2 days ahead. Prepare tomatoes and tear basil a few hours before serving. Assemble the salad up to 24 hours in advance.
Serve at room temperature or chilled. Accompanies grilled chicken, fish, or vegetarian mains. Ideal for potlucks, picnics, and meal prep.
Common Mistakes
Under-season to avoid bland salad; use the fairly generous amount of salt mentioned in source.
Skip the sugar to avoid balancing tartness; even a pinch helps round the vinegar's acidity.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this salad ahead of time?
Yes, assemble and refrigerate up to 24 hours before serving. The salad actually tastes better as flavors marry overnight. Store in an airtight container to keep ingredients fresh.
What if I don't have rice vinegar?
Red wine vinegar or balsamic vinegar work well as substitutes in a 1:1 ratio. Balsamic adds slight sweetness, while red wine vinegar provides similar tanginess to the original.
How long does this salad keep refrigerated?
Up to 24 hours in an airtight container. After this time, the tomatoes begin to release excess liquid and the mozzarella may become softer, affecting texture.