Insalata di Quinoa alla Caprese
Fresh, juicy, and full of contrast, this quinoa bowl brings together sweet tomatoes, creamy mozzarella, fragrant basil, and a shiny balsamic glaze. It has all the appeal of a classic Caprese salad, but with warm, fluffy quinoa that makes it feel like a complete and inviting meal.
Ingredients
Quinoa base
- 160 gquinoa, rinsed
- 320 mlwater
- 3 gfine sea salt
Caprese elements
- 250 gcherry tomatoes, halved
- 150 gfresh mozzarella, drained and torn into bite-size pieces
- 20 gfresh basil leaves
Balsamic glaze
- 120 mlbalsamic vinegar
- 10 ghoney
Dressing and finish
- 25 mlextra-virgin olive oil
- 2 gfine sea salt
- 1 gblack pepper, freshly ground
Instructions
- 1
Rinse the quinoa under cold running water for 30 seconds to remove bitterness. Put it in a small saucepan with the water and salt, bring to a boil, then lower to a gentle simmer, cover, and cook for 15 minutes until the grains are tender and the water is absorbed.
- 2
Turn off the heat and let the quinoa stand, covered, for 10 minutes. Then uncover and fluff with a fork so the steam can escape; this keeps the grains separate instead of compact.
- 3
While the quinoa cooks, pour the balsamic vinegar into a small saucepan with the honey. Simmer over medium-low heat for 8-10 minutes until reduced by about half and glossy enough to coat the back of a spoon. It will thicken a little more as it cools, so do not reduce it too far.
- 4
Halve the cherry tomatoes, tear the mozzarella into rustic pieces, and pick the basil leaves. Keep a few small leaves whole for the top so the bowl looks fresh and vibrant when served.
- 5
Transfer the warm quinoa to a wide bowl. Season with the olive oil, salt, and black pepper, then toss gently. Warm quinoa absorbs seasoning better, so this step builds flavour into the grain itself.
- 6
Fold in most of the cherry tomatoes and basil, reserving a little of each for the final layer. Let the quinoa cool for 5 minutes so the mozzarella stays soft and creamy rather than melting completely.
- 7
Divide the quinoa between two shallow bowls. Arrange the mozzarella and the reserved tomatoes on top, drizzle with the balsamic glaze, and finish with the remaining basil. Serve slightly warm or at room temperature.
Nutrition per serving
Notes
- •For the best texture, use white quinoa or a white-red blend; darker quinoa can be a little firmer and more assertive here.
- •If your mozzarella is very wet, drain it well and pat it dry lightly so the bowl stays glossy rather than watery.
- •A few extra basil leaves and a final thread of olive oil make this especially photogenic for serving.
- •You can add a handful of lightly toasted pine nuts for crunch, but the classic version is excellent as written.
Background
This bowl is a modern adaptation inspired by insalata caprese, the iconic Italian combination of tomato, mozzarella, and basil associated with the island of Capri. While quinoa is not traditional to the original dish, it fits naturally into contemporary Mediterranean-style cooking, turning familiar flavours into a satisfying grain bowl.
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