Caprese Quinoa Salad

The classic summer combination of tomatoes, fresh mozzarella and basil are tossed with quinoa for an easy, but sophisticated summer salad. Cooking the quinoa in Progresso™ broth is the key to a flavorful salad.

  • Minutes Prep Time
  • Minutes Total
  • 8 Recipe Yield
  • In 2-quart saucepan, heat broth to boiling over high heat. Add quinoa and 1/2 teaspoon of the salt. Reduce heat to low; cover and simmer about 15 minutes or until all broth is absorbed. Transfer to large bowl. Refrigerate at least 1 hour until cool.
  • In small bowl, beat vinegar, mustard, remaining 1/2 teaspoon salt and the pepper with whisk. Slowly beat in olive oil.
  • Stir tomatoes, mozzarella and vinaigrette into cooled quinoa. Gently stir in 1/2 cup basil leaves.
  • Transfer to serving bowl; garnish with additional basil.


  • 1 carton (32 oz) Progresso™ chicken or vegetable broth
  • 2 cups uncooked quinoa
  • 1 teaspoon salt
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/3 cup olive oil
  • 2 cups halved cherry tomatoes (about 10.5 oz)
  • 8 oz fresh mozzarella, cut into 1/2-inch cubes
  • 1/2 cup julienne fresh basil leaves, plus additional for garnish

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