Gluten Free Caprese Quinoa Salad Recipe
Updated Feb 15, 2021, Published Mar 01, 2017
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Now that winter has gone, and we’ve emerged from hibernation and put our down jackets and wool sweaters away, it’s also time that we set aside the winter comfort foods. Instead of filling our tables with sweet potatoes and winter squashes, let’s lighten things up and welcome spring and all its amazing produce.
I’m a firm believer in eating as seasonally as possible, which is partly why I love spring so much. With all that variety, I’m going to show you how to use the abundance of fresh produce in this gluten free caprese quinoa salad recipe. This salad is reminiscent of a classic Caprese in terms of flavor, but swaps the cheese for chickpeas to make it high protein and allergy-friendly.
Gluten Free Caprese Quinoa Salad Recipe
Ingredients
For the salad:
- 2 cups cooked white quinoa, cooled
- 1 cup halved cherry tomatoes
- 1 cup cooked chickpeas
- ½ cup fresh basil leaves, torn into pieces
For the dressing:
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh lemon juice
- 1 garlic clove, crushed
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon fresh cracked pepper
- ½ teaspoon dried oregano
- Pinch of red pepper flakes, optional
Instructions
- In a large bowl, combine the quinoa, tomatoes, chickpeas, and basil. Toss to combine.
- Whisk together the dressing ingredients, reserving a bit of fresh cracked pepper to garnish, in a small bowl. Pour the dressing over the quinoa salad and stir together until evenly coated.
- Garnish with the reserved pepper. Serve immediately or chill in the refrigerator for 30-60 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
