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Quinoa Caprese Salad


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Rate this recipe 4.5/5 (6 Votes)
Quinoa Caprese Salad 1 Picture


  • Dressing
  • 1/2 cup balsamic vinegar
  • 6 garlic cloves, minced (more or less to taste)
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sea salt
  • 1/2 cup Pompenian olive oil
  • Salad
  • 2 cups cooked quinoa
  • 1/4 cup red onion, chopped fine
  • 1 cup cherry tomatoes, halved
  • 1/2 cup kalamata olives, pitted and chopped
  • 1/2 cup fresh basil, torn
  • 8 ounces mozzarella balls (for vegan option use nut cheese)


Adapted from


Step 1

Make dressing by combining vinegar, garlic cloves, maple syrup, dijon and sea salt in a blender and processing until well combined. With the blender running, add olive oil in a steady stream.
In a large bowl combine quinoa, red onion, tomatoes, olives, basil and mozzarella. Toss with desired amount of dressing. Transfer to serving bowl and drizzle with balsamic reduction.

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