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Quinoa Caprese Salad

Posted on June 14, 2018 at 3:36 PM by IWLS Dietitians


  • 2 cups arugula
  • 1 garlic clove
  • 2 tbsp herbs, parsley and/or basil
  • 2 tbsp red onion
  • ¾ cup quinoa
  • 8 twists of pepper
  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 large handful walnuts
  • 2 cups cherry tomatoes
  • 1 cup fresh mozzarella


  1. Cook quinoa according to package instructions.
  2. While quinoa is cooking, slice cherry tomatoes and add to a bowl.
  3. Slice mozzarella balls in quarters so they are roughly the same size as the sliced cherry tomatoes.
  4. Add sliced mozzarella, minced red onion and minced herbs to the tomatoes and toss gently.
  5. Whisk together olive oil, red wine vinegar, finely minced garlic and pepper. Pour half of the dressing over the tomato and mozzarella mixture and toss gently.
  6. Once quinoa is done cooking, strain if necessary so there is no water left in the pan, let the quinoa cool on a baking sheet for 5 to 10 minutes.
  7. Give the arugula a rough chop and add to a separate bowl.
  8. Once quinoa is cool, toss with the arugula and the remaining half of the dressing. Once combined, add the tomato mozzarella mixture and walnuts.
  9. Toss gently to combine and serve!
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