Best 3 Quinoa Caprese Recipes

In this modern era of culinary exploration, we embark on a delectable journey to discover the perfect recipe for quinoa caprese, a vibrant and refreshing dish that captivates the senses with its harmonious blend of flavors and textures. This delightful fusion of Mediterranean and South American influences tantalizes the palate with its medley of tender quinoa, juicy tomatoes, creamy mozzarella, fragrant basil, and a drizzle of olive oil. As we delve into the world of quinoa caprese, we'll uncover the secrets behind crafting this culinary masterpiece, ensuring a delightful and memorable dining experience.

Let's cook with our recipes!

CAPRESE SALAD WITH QUINOA AND BROWN RICE

Caprese Salad With Quinoa and Brown Rice image

Caprese salad is a classic recipe with fresh tomatoes, mozzarella cheese, and basil. This version adds a little brown rice and quinoa for a heartier salad. The honey balsamic dressing gives the dish a lightly sweet and tangy flavor. It's delicious and will be great for a picnic or even a dinner party.

Provided by Peggy O'Brien

Categories Other Salads

Time 20m

Number Of Ingredients 6

Ingredients

1 lb Campari tomatoes
1 lb fresh mozzarella balls
1/4 c red onion, diced
1 oz fresh basil, chopped
1 pkg quinoa and brown rice
1/2 c light honey balsalmic dressing

Steps:

1. Cut tomatoes into wedges.
2. Chop red onion and basil.
3. Prepare quinoa/brown rice as directed on the package.
4. Mix together quinoa/rice, tomatoes, onion, and basil in a bowl.
5. Add mozzarella balls and gently toss in honey balsamic vinaigrette.
6. Refrigerate and serve cold.

QUINOA CAPRESE

Quinoa Caprese image

Make and share this Quinoa Caprese recipe from Food.com.

Provided by Lissa_L

Categories Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup quinoa
1 (14 ounce) can low sodium chicken broth
1 pint cherry tomatoes, each halved
3 ounces mozzarella cheese, diced
1 cup torn basil leaves
2 1/2 tablespoons fresh lemon juice
1 tablespoon garlic oil
salt & freshly ground black pepper

Steps:

Rinse quinoa thoroughly.
Bring broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, and simmer until tender and liquid has been absorbed, about 12-15 minutes. Fluff quinoa with a fork and transfer to a large bowl to cool.
Stir in cherry tomato halves, mozzarella and basil.
Combine lemon juice and oil; stir to blend. Pour over quinoa mix and toss well. Season with salt and pepper.

CAPRESE QUINOA SALAD

CAPRESE QUINOA SALAD image

Categories Salad Tomato Basil

Number Of Ingredients 9

Ingredients

2 cups cooked quinoa (start with 1 cup uncooked quinoa, 2 cups water, and cook according to package directions)
1 cup grape or cherry tomatoes (substitute with any variety diced tomatoes)
8 ounces (about 1 cup) mini fresh mozzarella cheese balls (substitute with crumbled feta, blue cheese, or your favorite cheese)
about 10 to 15 torn basil leaves, or to taste
3 to 4 tablespoons rice wine vinegar
2 to 3 tablespoons olive oil
3/4 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
pinch sugar, optional and to taste (brings out the flavor of the tomatoes and balances the vinegar)

Steps:

Cook quinoa according to package directions and place cooked quinoa in a large bowl. Add all remaining ingredients and toss very well to combine. Taste and see if salad needs more vinegar, salt, etc. and season or tweak accordingly. I found it needed a fairly generous amount of salt and a pinch of sugar to balance the flavors for my taste preferences. Salad can be served immediately or transfer to an airtight container, refrigerate, and allow flavors to marrinate for up to 24 hours before serving. Salad will keep airtight in the fridge for up to 3 days, noting that vegetables will release water as time passes.

Tips:

Use a fine-mesh strainer to rinse the quinoa thoroughly before cooking to remove any bitter-tasting saponins.
Cook the quinoa according to the package directions. If you don't have a rice cooker, you can cook the quinoa in a saucepan over medium heat, covered, for about 15 minutes, or until all of the liquid has been absorbed and the quinoa is tender.
Let the quinoa cool slightly before adding the other ingredients. This will help to prevent the quinoa from becoming mushy.
Chop the tomatoes, basil, and mozzarella cheese into bite-sized pieces.
Combine the cooked quinoa, tomatoes, basil, mozzarella cheese, balsamic vinegar, olive oil, salt, and pepper in a large bowl. Stir gently to combine.
Serve the quinoa caprese salad immediately or chill it for later. This salad is best served fresh, but it can be stored in the refrigerator for up to 3 days.

Conclusion:

Quinoa caprese salad is a delicious and refreshing dish that is perfect for a summer party or potluck. It is also a great way to use up leftover quinoa. This salad is packed with flavor and nutrients, and it is sure to please everyone at your table.