Pesto Caprese Quinoa Salad

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This Pesto Caprese Quinoa Salad is on deck today and these are EVERYTHING!
Pesto Caprese Quinoa Salad from www.whatsgabycooking.com (@whatsgabycookin)

My sister is constantly asking me to develop more recipes that are easy to make on the weekend and can be taken to work throughout the week - so obviously, as a good sister, I'm happy to oblige! She works, doesn't LOOOOOOVE cooking and really doesn't have time to cook on a daily basis, so prepping ahead on the weekend is her jam!  This Pesto Caprese Quinoa Salad is one of those recipes I've been making since college, and I'm obsessed and it's perfect for a prep-ahead moment.

It's beyond easy. My favorite basil vinaigrette recipe gets mixed with some cooked quinoa and then just toss in some fresh mozzarella balls and some cherry tomatoes!! And that's the Pesto Caprese Quinoa Salad in a nutshell!!

Those of you new to basil vinaigrette, get ready, it's a game changer. I make a batch every week and use it for all sorts of things like this quinoa situation, I throw it on top of fish and chicken, use it as a salad dressing, you name it. Just a quick word to the wise - when you're prepping this ahead of time, don't add the tomatoes to the mixture until the day of. Tomatoes should always be stored at room temperature so you just want to add them right before you eat. When you refrigerate them, they loose their flavor and ain't nobody got time for that!!

More of my favorite make ahead work lunches are right HERE!

Pesto Caprese Quinoa Salad

Author: Gaby Dalkin
5 from 1 vote
This Pesto Caprese Quinoa Salad is the perfect prep-ahead recipe.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Salad
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 1 cup quinoa
  • 1 recipe Basil Vinaigrette
  • 1 cup cherry tomatoes halved
  • 1 cup small fresh mozzarella balls halved
  • salt and pepper to taste

Instructions
 

  • Cook the quinoa according to the package directions
  • Once the quinoa has steamed, transfer it to a bowl and set aside.
  • Make the basil vinaigrette according to the recipe instructions.
  • Combine the basil vinaigrette with the quinoa and toss to combine. Spoon into a bowl and top with the cherry tomatoes and fresh mozzarella. Season with salt and pepper as needed. Serve immediately or refrigerate and serve at a later time.

Notes

Burrata would be incredible instead of mozzarella!

Nutrition Information

Calories: 296kcal | Carbohydrates: 29g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 34mg | Potassium: 322mg | Fiber: 3g | Sugar: 1g | Vitamin A: 188IU | Vitamin C: 8mg | Calcium: 113mg | Iron: 2mg
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42 Comments

  1. Leave it to Matt to turn quinoa up to 11. Awesome technique! I gotta try that. Also, you can cook the grain in chicken stock to make it super flavorful. #justsayin

  2. Wow - I do love quinoa. I mostly love it because it's keeps my belly flat too! So digestible. Cool idea to steam as well.

  3. This salad looks really delicious - I have never made quinoa, will try this recipe for sure! Thanks!

  4. I bought some quinoa a few months ago... and still it sits in my cupboard. I looked at it last night knowing I had to try it soon. I think this is the perfect recipe to get me started! Thanks!

  5. wow i'm obsessed with quinoa as well and have never heard of steaming it! I can't wait to try this method!

  6. Why did you cook your quinoa this way? I bring the water to a boil, add the quinoa, then simmer it for 10-15 minutes some times adding more water when needed. It comes out fluffy and not clumpy.

  7. Obsessed with quinoa lately, too.... I have some in the fridge and I've been looking for the perfect way to enjoy it. BINGO!

  8. I love your cooking method. I typically just boil it in a covered pot of simmering water. It looks perfectly fluffy!

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