Caprese Quinoa Salad is the perfect blend of fresh flavors and wholesome goodness. It's a delightful twist on the classic Caprese salad, combining the lightness of quinoa with the bold flavors of fresh basil, mozzarella, and cherry tomatoes. Perfect for any season, it's a salad that can be a meal in itself or a refreshing side dish.
Quinoa is the base of this salad, providing a hearty, nutty flavor and a boost of protein. Make sure to rinse it well before cooking to remove any bitterness. Cherry tomatoes add a burst of sweetness and color. Opt for ripe ones to get the most flavor. Mozzarella balls bring a creamy texture that complements the other ingredients beautifully. Fresh basil leaves are essential for that classic Caprese taste — their aroma is simply irresistible. Olive oil and balsamic vinegar create a simple but flavorful dressing, while salt and pepper balance everything out.
This Caprese Quinoa Salad pairs wonderfully with grilled chicken or fish for a complete meal. It's also a great addition to a picnic or potluck spread, as it holds up well at room temperature. For a more substantial meal, consider serving it alongside a crusty piece of bread or a light soup.
First things first, you’ll want to rinse the quinoa under cold water. This little step helps remove its natural coating, which can be a bit bitter. Combine the rinsed quinoa with water in a saucepan and bring it to a boil. Once it's boiling, reduce the heat to low, cover it up, and let it simmer for about 15 minutes. You'll know it's done when all the water is absorbed and the grains look nice and fluffy.
While the quinoa is cooling to room temperature, you can prep the rest of the ingredients. Start by halving the cherry tomatoes and setting them aside. When the quinoa is ready and cooled, fluff it up with a fork to keep it light and airy.
In a large bowl, mix together the cooled quinoa, halved cherry tomatoes, mozzarella balls, and fresh basil leaves. Drizzle olive oil and balsamic vinegar over the mixture. Add a pinch of salt and a couple of grinds of black pepper to taste. Gently toss everything together until it's evenly combined. You can serve it right away or let it chill in the fridge if you prefer a colder salad.
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