Pesto Caprese Quinoa Salad Recipe

Name: Pesto Caprese Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Quinoa; 1 whole Shallot, Finely Chopped; 1/2 cups Tightly Packed Basil Leaves; 1 clove Garlic; 1/2 teaspoons Red Pepper Flakes; 1/4 cups Olive Oil; 1 Tablespoon Basil Vinegar (or Red Wine Vinegar); 1 cup Cherry Tomatoes, Halved; 1 cup Small Fresh Mozzarella Balls, Halved; Salt And Black Pepper To Taste

Servings: persons

1 cup Quinoa
1 whole Shallot, Finely Chopped
1/2 cups Tightly Packed Basil Leaves
1 clove Garlic
1/2 teaspoons Red Pepper Flakes
1/4 cups Olive Oil
1 Tablespoon Basil Vinegar (or Red Wine Vinegar)
1 cup Cherry Tomatoes, Halved
1 cup Small Fresh Mozzarella Balls, Halved
Salt And Black Pepper To Taste

1
Put the dried quinoa in a medium pot filled with plenty of water. Bring the water to a boil and boil the quinoa for 10 minutes. Drain the water off of the quinoa by pouring it through a strainer. Rinse the par-cooked quinoa under cold water.
2
Add about 1 inch of water back into the pot and bring it to a boil. Place the quinoa, still in the strainer, over the boiling water. Cover the strainer with a kitchen towel and a lid and let the quinoa steam for 10-15 minutes until light and super fluffy. Be sure to not let the kitchen towel hang over the pot-we don't want to start any kitchen fires here people!
3
Once the quinoa has steamed, transfer it to a bowl and set aside.
4
Combine the shallot, basil leaves, garlic, red pepper flakes, olive oil and vinegar in a food processor and process for 1-2 minutes until smooth.
5
Drizzle the basil vinaigrette over the quinoa and toss to combine. Add the cherry tomatoes and fresh mozzarella to the quinoa and stir to combine. Season with salt and pepper as needed. Serve immediately or refrigerate and serve at a later time.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup Quinoa, 1 whole Shallot, Finely Chopped, 1/2 cups Tightly Packed Basil Leaves, 1 clove Garlic, and more.

Yes, Pesto Caprese Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pesto Caprese Quinoa Salad

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