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Lunch recipe · from the recipe book

Mozzarella, White Bean and Quinoa Caprese Salad

Creamy torn mozzarella, tender white beans and fluffy quinoa tossed with juicy cherry tomatoes, spinach and basil in a tangy-sweet balsamic vinaigrette.

Mozzarella, White Bean and Quinoa Caprese Salad

Ingredients

  • 1 cup160 gQuinoa, dryrinsed
  • 1⅓ cups320 gWater
  • 1½ cups270 gWhite beans, canned, drained and rinsed
  • 9 oz250 gPart-skim mozzarellatorn into bite-size pieces
  • 2 cups300 gCherry tomatoeshalved
  • 4 cups loosely packed120 gBaby spinach
  • ¾ cup leaves20 gFresh basilleaves torn
  • ½ medium50 gRed onionthinly sliced
  • 3 tbsp40 gOlive oil
  • 3 tbsp45 gBalsamic vinegar
  • 1½ tsp8 gYellow mustard
  • 1⅛ tsp8 gHoney
  • 1 clove3 gGarlicfinely grated
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Put the quinoa and water in a pot, bring to a boil, then cover and simmer on low for 15 minutes until the water is absorbed.
  2. Take the pot off the heat, keep covered 5 minutes, then fluff the quinoa and spread it on a plate to cool for about 15 minutes.
  3. While the quinoa cools, make the vinaigrette: in a large bowl whisk the balsamic, mustard, honey, garlic, salt and black pepper, then whisk in the olive oil.
  4. Add the red onion to the vinaigrette and let it sit 5 minutes to soften its bite.
  5. Add the cooled quinoa, white beans and cherry tomatoes to the bowl and toss to coat.
  6. Fold in the spinach and half of the basil.
  7. Divide among 4 plates, top with the mozzarella and the remaining half of the basil, and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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