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Recipe: Mozzarella, Tomato, and Quinoa Salad

Reminiscent of Caprese salad, this makes a refreshing summer side dish or a vegetarian entrée and is also a great way to feature your homemade fresh mozzarella cheese.


  • 1 cup quinoa
  • 2 cups diced fresh Roma tomatoes
  • 1 cup cubed fresh mozzarella
  • 1 Tbsp. olive oil
  • 1 clove garlic, crushed
  • 1/4 cup chopped fresh basil
  • 1/4 cup minced shallots (or substitute green onions)
  • Salt and pepper to taste


  1. Rinse quinoa and soak overnight in 2 cups warm water with 2 Tbsp. whey or apple cider vinegar. In the morning, drain and rinse.
  2. Toast quinoa in a dry skillet over medium-high heat, stirring constantly. When quinoa is toasted, add 1-1/2 cups water, then cover and cook over medium heat for 20 minutes until tender. Transfer to a large bowl and allow to cool to room temperature.
  3. When quinoa is cool, stir in tomatoes, shallots, basil, garlic, olive oil, and cheese. Add salt and pepper to taste.

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