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.

At A Glance