Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Cheese - milk's leap toward immortality.
-Clifton Fadiman, Author

The refrigerator light goes on...

This may be the best salad ever. OK, that's a bit hyperbolic but, still, it's really, really good. The classic caprese salad (in the style of Capri) using mozzarella, tomato and basil was the inspiration for this recipe. To make a complete meal and add a bit of body I tossed in the other veggies and the vinaigrette. As I was working on this I thought that it would be good, but this is a lot better than good. The caprese flavors come through with a bit of a twist and the textures of the veggies and cheese with the quinoa is perfect. Take this one to your next pot luck.


Quinoa Caprese Salad

Servings: 4 | Serving size: about 2 cups salad

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe is great the second day and will keep about 48 hours in the fridge.

2 cups water
1 cup quinoa
1 small shallot (minced)
1 medium zucchini (diced)
1 large rib celery (diced)
1/2 medium green pepper (diced)
8 ounces grape tomatoes (sliced in half lengthwise)
8 small black olives (thinly sliced)
8 ounces fresh mozzarella (cut into 1/2 inch dice)
3 Tbsp olive oil
4 tsp white wine vinegar
1/2 tsp salt
fresh ground black pepper (to taste)
8 leaves fresh basil (chiffonade)

Place the water in a medium sauce pan over high heat. When the water boils, add the quinoa.

Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone, the quinoa is done. Place the cooked quinoa in a large mixing bowl and refrigerate until cool.

When the quinoa is cool, add the zucchini, celery, pepper, tomatoes, olives, mozzarella, olive oil, vinegar, salt, pepper and basil.

Fold together until well blended. Chill, then serve.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 455 Calories from Fat 230
% Daily Value
Total Fat 26g 40%
    Saturated Fat 9g 46%
    Monounsaturated Fat 12g
    Trans Fat 0g
Cholesterol 44mg 15%
Sodium 719mg 30%
Total Carbohydrates 36g 12%
    Dietary Fiber 5g 20%
    Sugars 4g
Protein 20g
Vitamin A 26% Vitamin C 48%
Calcium 34% Iron 17%
Vitamin K 24 mcg Potassium 663 mg
Magnesium 117 mg