Vibrant Pesto Caprese Quinoa Salad

Here’s my go-to pesto caprese quinoa salad recipe that combines fresh basil pesto, juicy tomatoes, mozzarella, and fluffy quinoa into one satisfying dish.

This salad has become a regular at our summer potlucks and family gatherings. I often make a double batch because it disappears so quickly, and the leftovers taste even better the next day for lunch. Perfect for meal prep, wouldn’t you say?

What Kind of Quinoa Should I Use?

You’ll find three common types of quinoa at most grocery stores: white, red, and black – and any of them will work great in this salad. White quinoa tends to have the mildest flavor and softest texture, making it a popular choice for salads like this one. Red and black quinoa have a slightly crunchier texture and nuttier flavor, plus they’ll add some nice color contrast with the tomatoes and mozzarella. No matter which type you pick, make sure to rinse your quinoa well before cooking to remove any bitter coating (called saponin) that can occur naturally on the seeds. A fine-mesh strainer works best for this quick but important step.

Options for Substitutions

This fresh salad can be adapted with several easy swaps if you need to make changes:

• Quinoa: While quinoa gives this salad a nice protein boost, you can swap it with other grains like couscous, bulgur wheat, or even brown rice. Just cook according to package instructions for whichever grain you choose.
• Cherry tomatoes: Any small tomato variety works here – grape tomatoes, sun-dried tomatoes (use about 1/2 cup), or even regular tomatoes cut into small chunks will do the job.
• Mozzarella balls: If you can’t find small mozzarella balls, you can cube regular fresh mozzarella. For a dairy-free version, try diced avocado or white beans for a different but equally good protein option.
• Basil Dressing: If you’re out of fresh basil for the dressing, you can use store-bought pesto thinned with a bit of olive oil. Another option is to make the dressing with other herbs like parsley or a mix of herbs – just keep in mind it’ll give the salad a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing quinoa is not rinsing it thoroughly before cooking, which can leave behind a bitter, soap-like taste from the natural coating called saponin. Another common error is lifting the lid while the quinoa cooks – resist the urge to peek, as this releases the steam needed for those perfect fluffy grains with distinctive spiral germs. To keep your salad fresh and appealing, avoid adding the mozzarella balls while the quinoa is still hot, as they’ll melt and become stringy instead of maintaining their delightful bite-sized shape. For best results, let your quinoa cool completely to room temperature before mixing in the other ingredients, and add the basil dressing just before serving to prevent the herbs from darkening and losing their fresh flavor.

What to Serve With Quinoa Caprese Salad?

This fresh and filling quinoa salad works great as a main dish for lunch, but it’s also perfect as a side for dinner! For a complete meal, try serving it alongside grilled chicken breast or pan-seared salmon – the pesto flavors in the salad go really well with both. If you’re keeping things vegetarian, a bowl of roasted chickpeas or white beans makes a nice protein-rich companion. On hot summer days, I like to pair this salad with some crusty Italian bread and a glass of crisp white wine for an easy Mediterranean-style dinner.

Storage Instructions

Keep Fresh: This pesto caprese quinoa salad stays good in an airtight container in the fridge for up to 3 days. The flavors actually get better as they mingle together! Just give it a quick stir before serving since the dressing might settle at the bottom.

Prep Ahead: Want to make this ahead? Cook the quinoa and prep the dressing up to 2 days in advance, storing them separately in the fridge. When you’re ready to eat, just toss everything together with the fresh tomatoes and mozzarella. This way, your tomatoes stay fresh and your mozzarella keeps its perfect texture.

Pack for Lunch: This salad makes a great packed lunch! Layer the quinoa at the bottom of your container, followed by the tomatoes and mozzarella, and keep the dressing in a separate small container. Mix it all together just before eating to keep everything fresh and prevent the quinoa from soaking up all the dressing.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-35 g
• Fat: 40-45 g
• Carbohydrates: 80-90 g

Ingredients

• 1 cup quinoa
• 1 batch of basil dressing
• 1 cup halved cherry tomatoes
• 1 cup halved small mozzarella balls
• Salt and pepper to taste

Step 1: Cook and Prepare the Quinoa

Begin by cooking the quinoa according to the package directions.

Once the quinoa is fully cooked and has steamed, transfer it to a bowl and set aside to let it cool slightly while you prepare the dressing.

Step 2: Prepare the Basil Vinaigrette

Follow your preferred recipe instructions to make a basil vinaigrette.

This will serve as a flavorful dressing to infuse the quinoa with aromatic basil flavors.

Step 3: Combine Quinoa and Vinaigrette

Once the basil vinaigrette is ready, combine it with the cooked quinoa.

Toss everything together until the quinoa is well coated with the vinaigrette, ensuring an even distribution of flavors.

Spoon the quinoa mixture into a serving bowl.

Step 4: Add Toppings and Final Seasoning

Top the dressed quinoa with fresh cherry tomatoes and slices of fresh mozzarella.

Gently mix these in to incorporate.

Season the salad with salt and pepper to taste, enhancing the fresh flavors of the ingredients.

Step 5: Serve and Enjoy

Serve the quinoa salad immediately for the freshest taste, or refrigerate and serve at a later time as a refreshing chilled dish.

This versatile salad is perfect as a side dish or a light main course.