Quinoa with Tomato, Basil, and Mozzarella Recipe

Name: Quinoa with Tomato, Basil, and Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Olive Oil; 2 Tablespoons Balsamic Vinegar; 1/2 teaspoons Salt, More To Taste; 1/2 teaspoons Black Pepper; 2 cups Red Quinoa; 4 cups Water; 1/2 teaspoons Salt; 1 cup Red Grape Tomatoes, Halved Lengthwise; 1 cup Yellow Cherry Tomatoes, Halved Lengthwise; 8 ounces, weight Fresh Mozzarella, Cut Into Small Cubes; 24 whole Basil Leaves (chiffonade)

Servings: persons

1/2 cups Olive Oil
2 Tablespoons Balsamic Vinegar
1/2 teaspoons Salt, More To Taste
1/2 teaspoons Black Pepper
2 cups Red Quinoa
4 cups Water
1/2 teaspoons Salt
1 cup Red Grape Tomatoes, Halved Lengthwise
1 cup Yellow Cherry Tomatoes, Halved Lengthwise
8 ounces, weight Fresh Mozzarella, Cut Into Small Cubes
24 whole Basil Leaves (chiffonade)

1
Combine olive oil, balsamic, salt and pepper in a jar.
2
Put on the lid and shake vigorously.
3
Set aside.
4
Prepare the quinoa by bringing 4 cups of water to a boil, then adding the quinoa.
5
Reduce the heat to low and simmer, covered for about 15 minutes, or until all the water is absorbed.
6
Pour quinoa out onto a baking sheet and spread into a single layer to cool quickly.
7
Once the quinoa has cooled to room temperature, throw into a large bowl and toss in the tomatoes and mozzarella.
8
Stir gently while adding 2/3 of the dressing.
9
Stir in the basil.
10
After everything is incorporated, give it a taste; add more dressing if it needs it, or reserve the rest of the dressing for another use.
11
Add more salt and pepper if needed.
12
NOTE: Its best to make this at least a couple of hours ahead of time and stored in the fridge.
13
Salad will keep in the fridge for 2-3 days; the mozzarella slightly softens as time passes, but its still delicious!

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 1/2 cups Olive Oil, 2 Tablespoons Balsamic Vinegar, 1/2 teaspoons Salt, More To Taste, 1/2 teaspoons Black Pepper, and more.

Yes, Quinoa with Tomato, Basil, and Mozzarella falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa with Tomato, Basil, and Mozzarella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions