Cherry Tomato Mozzarella Quinoa Salad
Bringing together the classic caprese profile with hearty whole grains, this salad turns simple pantry and garden staples into a satisfying bowl. Fluffy quinoa provides a nutty base that readily absorbs the fruity olive oil and sweet balsamic drizzle without turning soggy. Fresh mozzarella pearls and juicy cherry tomato halves give every bite a contrast of creamy and bright textures, while torn basil leaves folded in at the very end preserve their clean aroma and vibrant color.
Why this one works
- Quinoa provides a light, fluffy grain base with 14 grams of protein per serving.
- Mozzarella pearls and juicy halved tomatoes bring classic caprese flavor to a grain dish.
- The combination of olive oil and rich balsamic glaze dresses the mixture evenly without extra prep.
- Tossing the basil in just before serving keeps the herb fresh and prevents bruising.
What you’ll need
- 1 cup (185g) uncooked quinoa Rinse thoroughly under cool water before boiling to wash away any natural bitter coating.
- 2 cups (300g) cherry tomatoes, halved Let the halved tomatoes drain briefly on a board so excess seed water doesn't loosen the dressing.
- 8 ounces (225g) fresh mozzarella pearls Drain packing brine or water completely before adding to maintain the salad's texture.
- 1/2 cup (20g) fresh basil leaves Add these gently at the very end so they stay aromatic and green.
- 3 tablespoons (45ml) olive oil Coats the cooked grains and helps distribute the balsamic glaze evenly.
- 2 tablespoons (30ml) balsamic glaze A thicker glaze clings directly to the quinoa grains better than thin balsamic vinegar.
TRY THIS NEXT: If these flavors sound good to you, Cherry Tomato Mozzarella Cucumber Meal Prep Salad is a natural one to save for next time.
What to have nearby
- Fine-mesh sieve for rinsing uncooked quinoa
- Medium saucepan with a lid for cooking the grain
- Large mixing bowl for tossing ingredients together
Step-by-step instructions
Start by cooking and fully cooling the quinoa so the residual heat does not melt the delicate fresh mozzarella or wilt the herbs. Once the grains reach room temperature, assembly is a matter of gentle tossing in a single bowl.
- 1Step 1
Rinse quinoa and cook in boiling water until fluffy; set aside to cool.
- 2Step 2
Halve the cherry tomatoes and drain excess liquid.
- 3Step 3
In a large mixing bowl, combine the cooled quinoa, tomatoes, and mozzarella pearls.
- 4Step 4
Drizzle with olive oil and balsamic glaze, tossing gently to coat.
- 5Step 5
Fold in fresh basil leaves before serving.
ALSO GOOD: If these flavors sound good to you, Corn Tomato Avocado Salad is a natural one to save for next time.
A few things worth knowing
- Ensure the quinoa is fully cooled before tossing, which keeps the mozzarella pearls firm.
- Drain the cherry tomatoes well after slicing to keep the bowl from collecting pooling liquid at the bottom.
- Use a wide silicone spatula to fold the basil in gently so the delicate leaves do not bruise.
Ways to make it your own
- Garnish with a light pinch of flaky sea salt right before bringing to the table.
- Serve over a bed of baby arugula for extra peppery greens.
Serving suggestions
Dish this up alongside grilled chicken, baked salmon, or toasted garlic bread for an easy, balanced lunch or dinner spread.
Storage & reheating
Store leftovers in an airtight container in the refrigerator to keep the mozzarella fresh and the quinoa moist. The basil may soften naturally the longer it rests in the dressing.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I assemble the salad while the quinoa is still warm?+
It is best to let the quinoa cool completely first, otherwise the warm grains can soften and melt the fresh mozzarella pearls.
Why use balsamic glaze instead of balsamic vinegar?+
Balsamic glaze is reduced and thicker, which allows it to cling neatly to the rounded mozzarella pearls and quinoa without watering down the bottom of the bowl.
With tender grains, sweet tomatoes, and milky mozzarella in every spoonful, this vibrant dish delivers reliable texture and clean flavor for any casual meal.
Cherry Tomato Mozzarella Quinoa Salad
A fresh grain salad combining tender cooled quinoa with sweet cherry tomatoes, soft mozzarella pearls, fragrant basil, olive oil, and balsamic glaze.
Ingredients
- 1 cup (185g) uncooked quinoa
- 2 cups (300g) cherry tomatoes, halved
- 8 ounces (225g) fresh mozzarella pearls
- 1/2 cup (20g) fresh basil leaves
- 3 tablespoons (45ml) olive oil
- 2 tablespoons (30ml) balsamic glaze
Instructions
- Rinse quinoa and cook in boiling water until fluffy; set aside to cool.
- Halve the cherry tomatoes and drain excess liquid.
- In a large mixing bowl, combine the cooled quinoa, tomatoes, and mozzarella pearls.
- Drizzle with olive oil and balsamic glaze, tossing gently to coat.
- Fold in fresh basil leaves before serving.
Nutrition
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