Fresh Italian Caprese Quinoa Salad
This fresh Italian Caprese Quinoa Salad is full of delicious flavors. Fluffy quinoa pairs with juicy sweet tomatoes, crisp fresh veggies, basil, balsamic vinaigrette, and mozzarella cheese to create a light yet filling summer salad. Make for a light summer meal or for a week of healthy lunch meal prep.
Servings 6 servings
Calories 340kcal
Ingredients
Salad Ingredients
- 1 cup dry quinoa
- 1 cup cherry tomatoes halved
- 1 cup cucumbers diced
- ½ cup roasted red peppers diced
- 1 cup raw zucchini diced or chopped spirals
- ⅓ cup fresh basil chiffonade
- ¼ cup fresh parsley chopped
- ¼ cup pine nuts
- ½ cup mozzarella pearls
Lemon Balsamic Vinaigrette
- ⅓ cup olive oil
- ¼ cup balsamic vinegar
- 1 large lemon juiced
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- 1 drizzle honey
- ½ teaspoon salt more to taste
- ¼ teaspoon black pepper more to taste
Instructions
- Cook the quinoa according to package directions. While the quinoa is cooking, wash and prep all of the veggies.1 cup dry quinoa
- Chop all of the veggies into small pieces. Halve the tomatoes and add to a large bowl. Add the pine nuts and mozzarella cheese pearls.1 cup cherry tomatoes, 1 cup cucumbers, ½ cup roasted red peppers, 1 cup raw zucchini, ⅓ cup fresh basil, ¼ cup fresh parsley, ¼ cup pine nuts, ½ cup mozzarella pearls
- In a small mason jar, combine the vinaigrette ingredients. Shake gently to combine.⅓ cup olive oil, ¼ cup balsamic vinegar, 1 large lemon, 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, 1 drizzle honey, ½ teaspoon salt, ¼ teaspoon black pepper
- Pour the vinaigrette over the veggies and stir gently to combine.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Add your favorite cooked protein like shrimp or grilled chicken to make this caprese quinoa salad high-protein.
Nutrition
Serving: 1serving | Calories: 340kcal | Carbohydrates: 34g | Protein: 20g | Fat: 20g
