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Caprese and quinoa salad

Quinoa is gluten free, rich in protein, fiber, vitamins and minerals. Adding mozzarella and cherry tomatoes makes for a perfect Italian-style salad. 

Caprese and quinoa salad

Preparation: 10 minutes

Serves: 4


  • ½ cup quinoa

  • 220 g fresh mozzarella

  • 1 cup cherry tomatoes halved

  • fresh basil

  • 2 tsp olive oil

  • Sea salt

  • Freshly ground black pepper


  • In a medium sized pan, bring 1 cup of water and ½ a cup of quinoa to boil. Reduce heat and simmer on low until all of the water is absorbed (about 15 minutes).

  • Cool the cooked quinoa in the refrigerator for at least an hour before preparing the salad.

  • Slice the cherry tomatoes in half and cut the fresh mozzarella into bite size pieces. Mix together.

  • Add the chopped basil and cooked quinoa and give the salad a toss.

  • Drizzle on the olive oil and season with a little salt/pepper (to taste). Give your salad a final toss and serve cool or at room temperature.

Nutrition (per serve):

Calories 288; Fat 13.5 g; Sat. Fat 6.7 g; Carbs 22 g; Sugar 1.6 g; Fiber 2.1 g; Protein 20 g

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