Caprese Quinoa Salad

Caprese Quinoa Salad
Preparation time
15 mins
Cooking time
95 mins
Easy Recipes
8 people

Caprese Quinoa Salad.

The classic summer combination of tomatoes, fresh mozzarella and basil are tossed with quinoa for an easy, but sophisticated summer salad. Cooking the quinoa in Progresso™ stock is the key to a flavorful salad.


Caprese Quinoa Salad


  • 1 carton (32 oz) Progresso™ chicken or vegetable stock or Progresso™ chicken broth
  • 2 cups uncooked quinoa
  • 1 teaspoon salt
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/3 cup olive oil
  • 2 cups halved cherry tomatoes (about 10.5 oz)
  • 8 oz fresh mozzarella, cut into 1/2-inch cubes
  • 1/2 cup julienne fresh basil leaves, plus additional for garnish


  1. In 2-quart saucepan, heat stock to boiling over high heat. Add quinoa and 1/2 teaspoon of the salt. Reduce heat to low; cover and simmer about 15 minutes or until all stock is absorbed. Transfer to large bowl. Refrigerate at least 1 hour until cool.
  2. In small bowl, beat vinegar, mustard, remaining 1/2 teaspoon salt and the pepper with whisk. Slowly beat in olive oil.
  3. Stir tomatoes, mozzarella and vinaigrette into cooled quinoa. Gently stir in 1/2 cup basil leaves.
  4. Transfer to serving bowl; garnish with additional basil.

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