Caprese Quinoa Salad

If you’re looking for a nourishing meal full of protein, fiber and healthy fats, make this Caprese quinoa salad. It’s easy, meal prep friendly, and packed with fresh flavors!

Made with fresh mozzarella, tomatoes, basil and tossed with nutty quinoa and chickpeas, this one is a new favorite in our meal rotation. Of course, it’s not complete without a drizzle of balsamic vinaigrette – takes 5 extra minutes but worth every second!

What You’ll Need

Equipment

• Rice cooker optional, for the quinoa
• Cutting board
• Cutting knives
• Large mixing bowl

Ingredients

• Quinoa: I love the tri-colored.
• Cherry tomatoes
• English cucumber: Great for meal prep since they aren’t as watery.
• Fresh basil
• 15oz can chickpeas
• Caprese chicken sausage: Can sub chicken sausage or protein of choice or leave out.
• Fresh mozzarella pearls
• Sea salt
• Balsamic vinaigrette for serving

How To Make It

1. Cook quinoa: Get the quinoa cooking first since that will take the longest. Rinse the quinoa off well before cooking – I use a mesh strainer for this. After rinsing, you can choose whether or not to toast the quinoa on a hot pan before cooking – I love to do this to add more flavor. Then cook according to package instructions. I always use my rice cooker and cook on the “white rice” setting.
2. Prep the rest: While the quinoa is cooking, wash and chop the cherry tomatoes, cucumber and basil. Drain and rinse the chickpeas using the same mesh strainer, and slice chicken sausage into roughly 1/4 inch coins.
3. Make the dressing: Recipe posted here for the balsamic vinaigrette.
4. Mix: In a large mixing bowl (this huge wooden one is my favorite), add all ingredients except dressing and mix. Serve with a drizzle of balsamic vinaigrette and enjoy!

Tips

• To meal prep: Wait until serving to add vinaigrette to keep veggies crisp and fresh.
• Mozzarella: Can’t find mozzarella pearls? Other fresh mozzarellas work great! – just cut into bite sized pieces and you’re good to go.
• Chicken sausage: For accurate nutrition, use sausages around 110-130 calories and 11-13 grams protein per link. Can also leave them out or add another protein of choice.

To Store

Store leftover Caprese quinoa salad in an airtight container in the fridge for 4-5 days.

Similar Recipes

• Southwest quinoa salad
• Dense bean salad with cilantro lime dressing
• Mango chicken quinoa salad

As always, be sure to leave a rating and review down below if you make this Caprese quinoa salad! Always love to hear from you guys and don’t forget to tag me on all the socials so I can see what you’re cooking up! Enjoy. ♡

Caprese Quinoa Salad

5 from 2 votes

This Caprese quinoa salad is easy, meal prep friendly, and packed with protein, fiber and healthy fats to fuel your day.

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:20 minutes mins

Course: Salad

Cuisine: Italian

Servings: 6

Calories: 339kcal

Equipment

• Rice cooker
• Large mixing bowl

Ingredients

• 2/3 cup quinoa (120 g) dry
• 10 oz package cherry tomatoes halved
• 1 cup english cucumber (133 g) finely chopped
• handful fresh basil (14 g) chopped, ~1/3 cup
• 15 oz can chickpeas rinsed and drained
• 4 links Caprese chicken sausage (284 g)
• 8 oz fresh mozzarella pearls (224 g)
• big pinch sea salt to taste
• balsamic vinaigrette for serving

Instructions

• Rinse the quinoa well and cook according to package instructions (I cook in a rice cooker on the "white rice" setting). For a delicious roasted flavor, toast on a hot pan for a couple minutes before cooking.
• Meanwhile, wash and chop the tomato, cucumber and basil. Drain and rinse the chickpeas and slice the chicken sausage into ~1/4 inch coins.
• Once the quinoa has cooked and cooled, fluff with a fork and add to a large mixing bowl along with the rest of the ingredients and stir. Serve with balsamic vinaigrette and enjoy!

Notes

• Chicken sausage: For accurate nutrition, use sausages around 110-130 calories and 11-13 grams protein per link. Can add protein of choice or omit.
• Each serving is ~1 1/2 cups.

Nutrition

Serving: 248g | Calories: 339kcal | Carbohydrates: 29.8g | Protein: 22g | Fat: 14g | Fiber: 5.8g

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