Insalata di Quinoa alla Caprese

Nutrition · per serving

Steps

1. 1

   Rinse the quinoa under cold running water for 30 seconds to remove bitterness. Put it in a small saucepan with the water and salt, bring to a boil, then lower to a gentle simmer, cover, and cook for 15 minutes until the grains are tender and the water is absorbed.

   160 g quinoa, rinsed320 ml water3 g fine sea salt
2. 2

   Turn off the heat and let the quinoa stand, covered, for 10 minutes. Then uncover and fluff with a fork so the steam can escape; this keeps the grains separate instead of compact.

3. 3

   While the quinoa cooks, pour the balsamic vinegar into a small saucepan with the honey. Simmer over medium-low heat for 8-10 minutes until reduced by about half and glossy enough to coat the back of a spoon. It will thicken a little more as it cools, so do not reduce it too far.

   120 ml balsamic vinegar10 g honey
4. 4

   Halve the cherry tomatoes, tear the mozzarella into rustic pieces, and pick the basil leaves. Keep a few small leaves whole for the top so the bowl looks fresh and vibrant when served.

   250 g cherry tomatoes, halved150 g fresh mozzarella, drained and torn into bite-size pieces20 g fresh basil leaves
5. 5

   Transfer the warm quinoa to a wide bowl. Season with the olive oil, salt, and black pepper, then toss gently. Warm quinoa absorbs seasoning better, so this step builds flavour into the grain itself.

   25 ml extra-virgin olive oil2 g fine sea salt1 g black pepper, freshly ground
6. 6

   Fold in most of the cherry tomatoes and basil, reserving a little of each for the final layer. Let the quinoa cool for 5 minutes so the mozzarella stays soft and creamy rather than melting completely.

   250 g cherry tomatoes, halved20 g fresh basil leaves
7. 7

   Divide the quinoa between two shallow bowls. Arrange the mozzarella and the reserved tomatoes on top, drizzle with the balsamic glaze, and finish with the remaining basil. Serve slightly warm or at room temperature.

   150 g fresh mozzarella, drained and torn into bite-size pieces250 g cherry tomatoes, halved20 g fresh basil leaves120 ml balsamic vinegar10 g honey

Origin & History

This bowl is a modern adaptation inspired by insalata caprese, the iconic Italian combination of tomato, mozzarella, and basil associated with the island of Capri. While quinoa is not traditional to the original dish, it fits naturally into contemporary Mediterranean-style cooking, turning familiar flavours into a satisfying grain bowl.