Fresh quinoa caprese salad with basil and olive oil
Discover the perfect blend of health and flavor with this Fresh Quinoa Caprese Salad recipe! Featuring fluffy quinoa, juicy tomatoes, creamy mozzarella, aromatic basil leaves, and a zesty olive oil and vinegar dressing, this vibrant dish is a refreshing twist on the classic Caprese salad. Ideal for a nutritious lunch or a delightful side, it's as easy to make as it is delicious.
- 26 May 2024
- Cook time 15 min
- Prep time 10 min
- 1 Servings
- 9 Ingredients
Fresh quinoa caprese salad with basil and olive oil is a healthy and delicious dish that combines the nutty flavor of quinoa with the classic tastes of Caprese salad. Packed with juicy tomatoes, creamy mozzarella, and fragrant basil, this salad is dressed with a simple yet flavorful blend of olive oil and vinegar. It's a perfect dish for a light lunch, a side dish, or a potluck contribution.
Ingredients:
Instructions:
- Rinse the quinoa under cold water using a fine-mesh strainer.
- In a medium saucepan, combine 1/2 cup quinoa with 1 cup of water.
- Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed and the quinoa is tender.
- Remove from heat and let it sit, covered, for 5 minutes.
- Fluff the quinoa with a fork and let it cool to room temperature.
- While the quinoa is cooking and cooling, chop the tomatoes into bite-sized pieces.
- Cube the mozzarella cheese.
- Chop or tear the basil leaves into smaller pieces.
- In a small bowl, whisk together the 3 tablespoons of vinegar, 3 tablespoons of olive oil, 3/4 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of sugar until well combined.
- In a large mixing bowl, add the cooled quinoa, chopped tomatoes, cubed mozzarella cheese, and basil leaves.
- Pour the dressing over the salad ingredients.
- Gently toss everything together until evenly coated.
- Serve the salad immediately, or refrigerate for 30 minutes to allow the flavors to meld together.
- Enjoy your Fresh Quinoa Caprese Salad as a light main dish or a delicious side.
Tips:
- Rinse the quinoa thoroughly before cooking to remove its natural saponin coating, which can make it taste bitter.
- Cook the quinoa in vegetable or chicken broth instead of water for added flavor.
- Use fresh, high-quality mozzarella for the best texture and taste.
- Allow the cooked quinoa to cool slightly before mixing it with the other ingredients to prevent the cheese from melting.
- Chop the basil just before serving to keep it fresh and aromatic.
- If you have time, let the salad sit in the refrigerator for 20-30 minutes before serving to allow the flavors to meld together.
- Consider adding other fresh ingredients like spinach or arugula for added nutrients and color.
- Use cherry or grape tomatoes for a sweeter flavor and better presentation.
Your fresh quinoa caprese salad with basil and olive oil is now ready to serve. This vibrant and nutritious dish is sure to be a hit, whether you're enjoying it as a meal or sharing it at a gathering. The combination of quinoa, tomatoes, mozzarella, and basil, all brought together by a simple yet effective dressing, creates a harmony of flavors and textures that will leave everyone wanting more.
| Nutrition Facts | |
|---|---|
| Serving Size | 560 grams |
| Energy | |
| Calories 780kcal | 31% |
| Protein | |
| Protein 70g | 45% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 4.51g | 12% |
| Sugar 9g | 9% |
| Fat | |
| Fat 80g | 96% |
| Saturated 30g | 102% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 390ug | 43% |
| Choline 70mg | 13% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.90mg | 69% |
| Vitamin B3 1.56mg | 10% |
| Vitamin B6 0.42mg | 24% |
| Vitamin B9 80ug | 21% |
| Vitamin B12 2.09ug | 87% |
| Vitamin C 22mg | 24% |
| Vitamin E 1.73mg | 12% |
| Vitamin K 40ug | 32% |
| Minerals | |
| Calcium, Ca 1710mg | 131% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 2.59mg | 24% |
| Magnesium, Mg 140mg | 33% |
| Phosphorus, P 1360mg | 109% |
| Potassium, K 780mg | 23% |
| Selenium, Se 40ug | 69% |
| Sodium, Na 1790mg | 120% |
| Zinc, Zn 8mg | 76% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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