Quinoa Caprese Salad

A colorful and tasty quinoa caprese salad. Perfect for an al fresco lunch or summer holiday party.


  • 2 cups cherry tomatoes – halved or quartered depending on size
  • 1 cup fresh mozzarella – either bocconcini or ciliegine – small round cheese – quartered
  • 2 Tbs red onion – minced
  • 2 Tbs minced herbs – I used a combination of parsley and basil
  • 3/4 cup uncooked quinoa
  • 2 cups arugula
  • 1 large handful of walnuts
  • 4 Tbs olive oil
  • 2 Tbs red wine vinegar
  • 1 garlic clove – finely minced
  • 8 twists of pepper from a pepper mill


  1. Cook quinoa according to package instructions.
  2. While quinoa is cooking, slice cherry tomatoes and add to a bowl.
  3. Slice mozzarella balls in quarters so they are roughly the same size as the sliced cherry tomatoes.
  4. Add sliced mozzarella, minced red onion and minced herbs to the tomatoes and toss gently.
  5. Whisk together olive oil, red wine vinegar, finely minced garlic and pepper. Pour half of the dressing over the tomato and mozzarella mixture and toss gently.
  6. Once quinoa is done cooking, strain if necessary so there is no water left in the pan, let the quinoa cool on a baking sheet for 5 to 10 minutes.
  7. Give the arugula a rough chop and add to a separate bowl.
  8. Once quinoa is cool, toss with the arugula and the remaining half of the dressing. Once combined, add the tomato mozzarella mixture and walnuts. Toss gently to combine and serve.