Caprese Quinoa Salad with Balsamic Glaze – Fresh, Simple, and Satisfying
This Caprese Quinoa Salad with Balsamic Glaze is a bright, fresh twist on a classic. You get juicy tomatoes, creamy mozzarella, and fragrant basil, all tossed with fluffy quinoa for extra substance. It’s bold enough for lunch, easy enough for weeknights, and pretty enough for guests.
The balsamic glaze ties everything together with a glossy, tangy finish. If you love Caprese but want something more filling, this hits the sweet spot.
Ingredients
Method
- Cook the quinoa. Rinse 1 cup of quinoa under cold water to remove bitterness. Add to a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then cover and simmer for 15 minutes, or until the water is absorbed. Turn off the heat and let it sit, covered, for 5 minutes. Fluff with a fork and spread on a tray to cool.
- Make the balsamic glaze. Add 1/2 cup balsamic vinegar to a small saucepan. Bring to a gentle simmer and cook until reduced by about half, 8–12 minutes. For a smoother, less sharp finish, whisk in 1–2 teaspoons honey near the end. The glaze should coat the back of a spoon. Remove from heat to thicken slightly as it cools.
- Prep the tomatoes and mozzarella. Halve the cherry tomatoes. Drain the mozzarella and pat dry. If using larger mozzarella, cut into bite-size pieces.
- Slice the basil. Stack the leaves, roll them up, and slice into thin ribbons (chiffonade). Save a few whole leaves for garnish.
- Mix a quick dressing. In a large bowl, whisk 3 tablespoons olive oil, the minced garlic, a pinch of red pepper flakes, a squeeze of lemon (optional), and a good pinch each of salt and black pepper.
- Toss the salad. Add the cooled quinoa, tomatoes, and mozzarella to the bowl. Toss gently to coat in the dressing. Taste and adjust seasoning. Fold in most of the basil, reserving some for the top.
- Finish with balsamic glaze. Transfer to a serving platter or bowl. Drizzle generously with balsamic glaze and the last spoonful of olive oil. Scatter the remaining basil over the top.
- Serve. Enjoy immediately at room temperature, or chill briefly for a slightly cooler salad. Add a final pinch of salt right before serving to make the flavors pop.
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Get Your Program TodayWhy This Recipe Works
This salad balances simple ingredients with big flavor. Quinoa adds protein and texture, turning a light Caprese into a meal that actually keeps you full.
Cherry tomatoes bring sweetness, while fresh basil keeps it bright. The balsamic glaze concentrates the tangy depth of balsamic vinegar without watering down the salad. A final drizzle of good olive oil rounds it out with richness and shine.
It also happens to be meal-prep friendly.
Quinoa holds up well in the fridge, and the components can be kept separate until serving. You get the fresh flavor of Caprese with the practicality of a grain salad.
Shopping List
- Quinoa (1 cup dry, any color)
- Cherry or grape tomatoes (2 cups, halved)
- Fresh mozzarella balls (8 oz, ciliegine or bocconcini), or a block cut into small cubes
- Fresh basil (1 packed cup of leaves)
- Extra-virgin olive oil (3–4 tablespoons)
- Balsamic vinegar (1/2 cup for the glaze, plus extra if needed)
- Honey or maple syrup (1–2 teaspoons, optional for glaze balance)
- Garlic (1 small clove, finely grated or minced)
- Sea salt and freshly cracked black pepper
- Red pepper flakes (optional for a little heat)
- Lemon (1, optional for a squeeze of brightness)
How to Make It
- Cook the quinoa. Rinse 1 cup of quinoa under cold water to remove bitterness. Add to a saucepan with 2 cups of water and a pinch of salt.
Bring to a boil, then cover and simmer for 15 minutes, or until the water is absorbed. Turn off the heat and let it sit, covered, for 5 minutes. Fluff with a fork and spread on a tray to cool.
- Make the balsamic glaze. Add 1/2 cup balsamic vinegar to a small saucepan.
Bring to a gentle simmer and cook until reduced by about half, 8–12 minutes. For a smoother, less sharp finish, whisk in 1–2 teaspoons honey near the end. The glaze should coat the back of a spoon.
Remove from heat to thicken slightly as it cools.
- Prep the tomatoes and mozzarella. Halve the cherry tomatoes. Drain the mozzarella and pat dry. If using larger mozzarella, cut into bite-size pieces.
- Slice the basil. Stack the leaves, roll them up, and slice into thin ribbons (chiffonade).
Save a few whole leaves for garnish.
- Mix a quick dressing. In a large bowl, whisk 3 tablespoons olive oil, the minced garlic, a pinch of red pepper flakes, a squeeze of lemon (optional), and a good pinch each of salt and black pepper.
- Toss the salad. Add the cooled quinoa, tomatoes, and mozzarella to the bowl. Toss gently to coat in the dressing. Taste and adjust seasoning.
Fold in most of the basil, reserving some for the top.
- Finish with balsamic glaze. Transfer to a serving platter or bowl. Drizzle generously with balsamic glaze and the last spoonful of olive oil. Scatter the remaining basil over the top.
- Serve. Enjoy immediately at room temperature, or chill briefly for a slightly cooler salad.
Add a final pinch of salt right before serving to make the flavors pop.
Keeping It Fresh
For best texture, keep the components separate if you’re making this ahead: store the cooked quinoa, tomatoes, mozzarella, and basil individually, and assemble just before eating. The balsamic glaze can be made days in advance.
If you do store it fully assembled, skip adding the basil until serving. Keep the salad in an airtight container in the fridge for up to 3 days.
Revive leftovers with a splash of olive oil and a fresh drizzle of glaze.
Why This is Good for You
Quinoa brings complete protein and fiber, helping you feel satisfied and steadying energy levels. Tomatoes add vitamin C and antioxidants like lycopene. Olive oil provides heart-healthy fats that help your body absorb fat-soluble nutrients.
Fresh mozzarella is a gentle source of protein and calcium, while basil brings phytonutrients and fragrance without extra calories.
The balsamic glaze packs flavor with minimal added sugar, especially if you keep the sweetener light or skip it.
Pitfalls to Watch Out For
- Wet quinoa ruins the texture. Let it steam off and cool before tossing, or the salad turns soggy.
- Over-reducing the glaze. If it gets too thick, it stiffens as it cools. If that happens, loosen with a splash of warm water or fresh vinegar.
- Waterlogged mozzarella. Pat it dry so it doesn’t dilute the dressing.
- Heavy hand with garlic. Raw garlic is potent. Start small and adjust.
- Pre-cut basil too early. It browns fast.
Slice it right before serving for the best color and aroma.
Variations You Can Try
- Grilled version: Add grilled zucchini or charred corn for a smoky note.
- Protein boost: Top with grilled chicken, shrimp, or chickpeas. A can of white beans also works well.
- Herb swap: Mix in parsley or mint with the basil for a different vibe.
- Pesto twist: Replace the olive oil and garlic with 2–3 tablespoons of pesto, then finish with the balsamic glaze.
- Heirloom moment: Use a mix of colorful tomatoes for a beautiful presentation.
- Dairy-free: Swap mozzarella for avocado or marinated tofu cubes.
- Crunch factor: Add toasted pine nuts, almonds, or pistachios just before serving.
- Citrus lift: A little lemon zest wakes up the whole dish.
FAQ
Can I use store-bought balsamic glaze?
Yes. Look for one with balsamic vinegar as the first ingredient and minimal added sugars.
If it’s very thick and sweet, use a lighter drizzle and balance with a squeeze of lemon.
Do I have to rinse the quinoa?
It helps. Rinsing removes saponins that can taste bitter. If your quinoa is pre-rinsed, you can skip it, but rinsing is a safe bet for cleaner flavor.
What kind of mozzarella is best?
Ciliegine (small balls) are convenient, but any fresh mozzarella works.
Just cut it into small, bite-size pieces and pat dry to keep the salad from getting watery.
Can I make this gluten-free?
It already is. Quinoa is naturally gluten-free. Just double-check labels on store-bought glaze if you’re using one.
How can I make it more filling?
Add protein like grilled chicken, salmon, shrimp, or chickpeas.
You can also increase the quinoa by 1/2 cup dry for a heartier base.
Is there a good substitute for basil?
Fresh basil is classic, but a mix of parsley and mint can be bright and refreshing. You can also add a spoonful of pesto for a basil-forward flavor without fresh leaves.
What if I don’t want to make a glaze?
Use a simple dressing: 2 tablespoons balsamic vinegar whisked with 3 tablespoons olive oil, a pinch of salt, and pepper. It’s lighter and quicker, just less syrupy.
Can I serve it warm?
Yes.
Toss the quinoa while it’s slightly warm with the dressing and tomatoes, then add mozzarella and basil at the end. The warmth softens the cheese slightly and boosts aromas.
Final Thoughts
This Caprese Quinoa Salad with Balsamic Glaze is the kind of recipe you’ll make on repeat. It’s simple, balanced, and easy to adapt to what you have on hand.
Dress it up for dinner or keep it casual for lunch—either way, it tastes fresh and satisfying. Keep good balsamic, ripe tomatoes, and fresh basil around, and you’re halfway there. One bowl, big flavor, minimal effort—that’s a win.
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