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Caprese Quinoa Salad

Caprese Quinoa Salad

Looking for a fresh and light salad recipe? Try this caprese quinoa salad. It’s made from a few simple, healthy ingredients and comes together quickly.
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  • 1 cup dry quinoa, about 3 cups cooked
  • 1 large avocado, cubed into evenly sized pieces
  • 4 medium heirloom tomatoes, remove stems, cut into wedges
  • ½ cup mozzarella pearls, cut in half
  • 3 tablespoons basil, sliced
  • 2 tablespoons lemon juice , fresh squeezed
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon cracked black pepper
  • 2-3 tablespoons reduced balsamic vinegar


  • large mixing bowl
  • sauce pot to boil the quinoa


  • Cook one cup of quinoa according to the package. Set it aside.
  • In a large mixing bowl, combine the tomato wedges, avocado cubes, mozzarella pearls, fresh sliced basil, lemon juice, olive oil, salt and pepper. Toss until well combined.
  • Add the cooked quinoa to a plate. Top with the tomato salad mixture. Drizzle everything with balsamic glaze.
  • Season with a pinch of salt and fresh cracked black pepper. Enjoy!


Serving: 1serving, Calories: 361kcal, Carbohydrates: 38g, Protein: 10g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Cholesterol: 5mg, Sodium: 313mg, Potassium: 797mg, Fiber: 8g, Sugar: 5g, Vitamin A: 1184IU, Vitamin C: 25mg, Calcium: 89mg, Iron: 3mg