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close up side angle shot of strawberry caprese quinoa salad
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5 from 4 votes

Strawberry Caprese Quinoa Salad

This strawberry caprese quinoa salad has fresh strawberries, basil and mozzarella tossed with quinoa and drizzled in a balsamic vinaigrette. Fresh, light and summery!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 207kcal



  • ½ cup quinoa uncooked
  • 1 cup strawberries sliced
  • ¼ cup basil leaves packed; coarsely chopped
  • ½ cup fresh mozzarella sliced


  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • ½ teaspoon Dijon
  • salt & pepper to taste


  • Cook quinoa according to package directions. Allow to cool completely.
  • Mix cooled quinoa, strawberries, basil and bocconcini in a medium bowl.
  • Combine all vinaigrette ingredients and toss into the salad.
  • Serve immediately.



This salad does not keep well and should be served within an hour of preparing it.
If you leave off the fresh basil, it keeps in the fridge for up to 48 hours.


Serving: 1/4 batch | Calories: 207kcal | Carbohydrates: 18g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 17mg | Potassium: 174mg | Fiber: 2g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 21.5mg | Calcium: 63mg | Iron: 1.2mg