Quinoa is  one of my favorite grains. It’s naturally gluten free, so it’s something I know I can always eat. It’s packed with nutrients and protein, and has a delicious nutty flavor. I cook mine in my rice cooker with chicken broth (for a little added flavor), and then store the leftovers for a quick and easy lunch. This caprese quinoa is delicious and perfect for a lunch, since you don’t have to cook it. I also love to do a Mexican quinoa with corn, black beans, avocado, red onion and some lime vinaigrette. I’ll also do an citrus chicken quinoa or quinoa tabbouleh. Having quinoa for lunch is perfect for me, since my husband isn’t a huge fan, and it’s so simple for a weekday lunch. You can cook this on the stove, or in a rice cooker. Cook it just like rice, but if you use chicken broth in place of water, it adds a little more flavor. As a side note, I left my basil whole (since I thought it photographed better), but the recipe calls for it to be chiffonade (finely sliced), which adds a better flavor to the dish. For this, make sure to use fresh mozzerella in this recipe, the flavor is much better.

Caprese Quinoa

This quick and easy dish is perfect for a tasty, nutritious and colorful meal.


  • 1 cup red quinoa
  • 2 cups chicken broth
  • 4 oz fresh mozzerella cheese, diced or crumbled
  • 1 cup grape tomatoes, chopped
  • 1/2 cup basil leaves, chiffonade
  • 1/4 cup balsamic vinegar
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • Salt & Pepper to taste


  1. Combine the quinoa and chicken broth in a small saucepan.
  2. Bring to a boil, then reduce to low heat and cook, covered, for 15 minutes.
  3. While the quinoa is cooking, prepare the remaining ingredients.
  4. Let the quinoa cool for about 10 – 15 minutes, so that the cheese doesn’t melt.
  5. Mix all the ingredients together and serve.

Quick Notes

Quinoa stores well in the refrigerator. Cook a large batch and then store it in an airtight container in the refrigerator. Take out 2 cups to use in this recipe.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Diet tags: Gluten free

Number of servings (yield): 4

Culinary tradition: USA (Nouveau)

Calories: 335

Fat: 14

Protein: 15.5

Entire recipe makes 4 servings

Serving size is 3/4 cup.

Each serving = 10 Smart Points/9 Points

PER SERVING: 335 calories; 14g fat; 4.3g saturated fat; 38g carbohydrates; 3.3g sugar; 15.5 protein; 7g fiber



  1. Chicken broth? Cheese? Definitely not Vegan! Should change diet “type” to vegetarian. That being said, sounds good and can be tweeked for us Vegans.

    • Lisa Coffman

      You’re absolutely right, Karen! I’m sorry, I missed that but I’m glad you’re able to tweek it to make it vegan.