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5 from 1 vote

Gluten Free Caprese Quinoa Salad Recipe

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.
Prep Time20 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 2 Servings
Calories: 481kcal
Author: Alyssa Rimmer

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

Calories: 481kcal | Carbohydrates: 139g | Protein: 32g | Fat: 19g | Saturated Fat: 2g | Sodium: 1189mg | Potassium: 1393mg | Fiber: 19g | Sugar: 8g | Vitamin A: 680IU | Vitamin C: 20.5mg | Calcium: 147mg | Iron: 11.2mg