Skip to Content

Fresh Tomato, Mozzarella, and Herb Quinoa Salad

Fresh Tomato, Mozzarella, and Herb Quinoa Salad

My husband, Scott, has one of those little countertop garden systems that grows herbs, vegetables, or flowers from seed pods. The light that shines overtop is brighter than any light in our house and it’s on 16 hours a day.

The glow coming from his office at night makes a nice night light, but I wonder if the neighbours are curious as to what is really going on in the room where the light is almost always on and the blinds are always closed at night. Well, he is growing herbs (the legal kind). Basil (Genovese and Thai), mint, parsley, and cilantro. Some more successful than others.

Okay, so his little garden is going a little crazy. New growth, brown leaves, and massive roots.

A bouquet of herbs.

A bouquet of herbs.

It was time to pick off the remaining good, green herbs and make something with it. Of course, it’s not necessary to have a herb garden. All of the herbs used in this recipe can be found (usually) at your local supermarket year-round.

This salad is filling, simple, easy to put together, and full of fresh flavours. Quinoa, which makes up the bulk of the salad, is fluffy, slightly crunchy, and a little nutty in flavour. It is packed with protein, fiber,and is gluten-free. The mozzarella cheese is mild and slightly sweet, the tomatoes are juicy and sweet, and the lovely fresh herbs (basil, mint, and parsley)enhance the overall flavour.

Now onto the recipe.

Quinoa, mozzarella, tomatoes, olive oil, herbs, and lemon.

Mise en place {see Ingredients for amounts}. Cook quinoa according to package directions.

A bowl of quinoa with tomatoes, mozzarella, and herbs.

Place the remaining ingredients in a large bowl.

Tomatoes, mozzarella, and herbs tossed together.

Gently combine the ingredients. Cover and let it marinade in the refrigarator for at least 15 minutes.

Fresh Tomato, Mozzarella, and Herb Quinoa Salad surrounded by ingredients.

Once cooked quinoa is cooled down, carefully toss all the ingredients together. Add additional salt and pepper to taste and squeeze lemon juice on top.

Two bowls of Fresh Tomato, Mozzarella, and Herb Quinoa Salad

Bowl it up!

A close up of Fresh Tomato, Mozzarella, and Herb Quinoa Salad
Fresh Tomato, Mozzarella, and Herb Quinoa Salad

Fresh Tomato, Mozzarella, and Herb Quinoa Salad

Yield: 2 as a meal, 4 as a side
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A filling, delicious quinoa salad featuring fresh tomatoes, mozzarella, and herbs. Gluten-free, vegetarian, and nutrient-rich.

Ingredients

  • 2 cups cooked quinoa
  • 1 cup grape (or cherry) tomatoes, halved or quartered
  • 1 cup fresh mozzarella cheese, diced
  • 2 tbsp sweet onion, finely diced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh basil, chopped
  • 1 tsp fresh mint, chopped
  • 1 garlic clove, finely minced
  • 1 tbsp lemon juice, plus more to finish
  • 2 tbsp extra virgin olive oil
  • Salt and pepper

Instructions

  1. Cook quinoa according to directions on the package.
  2. Meanwhile, combine the rest of the ingredients in a large bowl. Cover and let it marinade in the refrigerator as the quinoa cooks. Marinade for at least 15 minutes.
  3. Once the cooked quinoa is cooled, gently toss all the ingredients together. Salt and pepper to taste. Squeeze a little lemon juice on top if you would like. Serve immediately or chilled.

Notes

  • My quinoa took about 20 minutes to make. One cup of uncooked quinoa yielded three cups of cooked quinoa for me.

Recommended Products

As a participant in the Amazon Services LLC Associates Program, I only link to products that I use and/or highly recommend. As an Amazon Associate, I earn from qualifying purchases if you purchase through these links at no additional cost to you.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 519Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 44mgSodium: 517mgCarbohydrates: 43gFiber: 6gSugar: 3gProtein: 21g

Sharing is caring!

Previous
Spinach and Ricotta Spanakopita Rolls
Next
Black Forest Cookie Cups

Skip to Recipe