Sweet Mozzarella Caprese Quinoa Salad


This idea slapped me in the face yesterday when I was trying to figure out lunch. The Husband went for his disgusting frozen Mac & Cheese –seriously, that stuff is GROSS. I can’t even handle the smell– and the baby had leftover black beans, grebe beans, Triscuits, cheese and watermelon. That left me to my own devices.

LOVE this situation!

I’ve been wanting to use some of the fresh basil I got from the farm, but how?

Then I spied a pint of grape tomatoes. Oh! and I bought cheese sticks for the baby.

*ding* *ding* *ding*

Caprese salad!

But how can I make it a meal?

*ding* *ding* *ding*


And that, my friends, is how this was born…

Sweet Mozzarella Caprese Quinoa Salad - first shot

Sweet Mozzarella Caprese Quinoa Salad…and it was delicious! Totally hit the spot! Here’s what I did…

  • 1/4 cup Quinoa (43g)
  • 1/2 cup water
  • 1 tbsp Balsamic vinegar
  • 1/2 tbsp honey (10g)
  • pinch of salt
  • 1 Mozzarella cheese stick (~3/4 of an oz)
  • ~30 basil leaves
  • ~15 grape tomatoes halved

Put the quinoa, water, vinegar, honey and salt in a small pot. Bring to a boil then cover and lower to a simmer until all the liquid is absorbed.

While the quinoa is cooking prep the other ingredients. Chop the basil, halve the tomatoes and cut the cheese.

Sweet Mozzarella Caprese Quinoa Salad - ingredients

In about 20 minutes the quinoa should be finished. Scoop it into a bowl. It will be sticky from the honey.

Sweet Mozzarella Caprese Quinoa Salad - step 1

Top with the rest of the ingredients.

Sweet Mozzarella Caprese Quinoa Salad - step 2

Toss everything together.

Sweet Mozzarella Caprese Quinoa Salad - finished


Approx Nutritional Information per serving
Servings Amt per Serving
1 entire batch
Calories Fat Fiber WWPs
305 7g 6g old: 6 new: 8
Sugar Sat Fat Carbs Protein
18g 3g 50g 14g
Posted in: 6 WWP, 8 WWPP, Dinner Ideas, Lunch Ideas, Salad Ideas, Vegetarian Ideas
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14 Comments and 0 Replies

  1. Stephanie

    This looks delish! My lunch today is quinoa with spinach, tomato and feta. I put in a tupperware with spinach on bottom, top with quinoa and feta, warm in micro for a minute. The warm quinoa slightly wilts the spinach and the feta gets creamy and then I stir in chunks of fresh tomato. I also love doing the same with beets and subbing feta for goat cheese. YUM!

  2. Becky

    YEAH!!! Can’t wait to try it! I have a whole Costco bag of Quinoa staring at me from the pantry!

    Going to make this weekend!!!


  3. Mindy

    This looks delish! Got all the ingredients, I am going to give it a shot! Oh, and I grow basil and was always sad when I couldn’t eat it all. I was reading a cookbook the other day and it showed the recipe for pesto and I realized (duh!) I could use my basil for that! Thought I would share since it’s so heartbreaking not to use the delicious and fresh greens.

  4. Rene

    Hi Roni,

    This was great! I didn’t have qunioa but I did have the microwave Succss Rice – Multigrain Medley which is made up of Brown Rice, Wheat, Quinoa, Rye, Barley, Oats. I just heated it in the microwave and added the other ingredients to it. It was fast and great! Thanks for all the recipes. Have a great day!

  5. Chelsea

    I made this tonight for dinner, it was really good but there were some problems. It ran out of liquid to absorb before it was properly cooked. I had to add a lot more water so it could cook longer. Once that water was gone it was pretty much done (not quite) but I ate it anyway. Why did I need to add so much extra water? Just wondering because I really liked the flavour. Thanks Roni, I love your website by the way and get my breakfast recipes off here every morning!

  6. Cassandra Bishop

    Such a great idea!! And I just bought all the ingredients for a caprese sandwich but already got bored with that. Thanks for the recipe!

  7. Andrea

    Just made this for lunch and it was DELICIOUS! Didn’t have fresh basil but i did add some chopped up spinach to the salad for some greenery and it worked really well. Definitely going to make this again! Thanks for the recipe.

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