I like salad. Salad is good. You know what else is good? Adding quinoa to a green salad for extra texture and protein My recipe for Cali Quinoa Caprese Salad is an easy-peasy, summer-breezy meal perfect for those nights when you want to satisfy your laid-back mood in a no-cook vegetarian way. 
Yes, I said “no cook” but the quinoa is actually cooked – unless you buy convenience pouches of the pre-cooked quinoa found near the “ready rice” and the grocery store or plan ahead. I like to make a big batch of quinoa every month and portion up for the freezer – get the details on my How to Meal Prep Quinoa post. 
A combination traditional caprese salad and nourishing grain bowl, Cali Quinoa Caprese Salad is a summery salute to good taste and good nutrition. Delicious little tomatoes are popping with sweetness that pairs well with the creaminess of the fresh mozzarella and avocado. Quinoa is tossed with a quick homemade orange vinaigrette that is light, bright and vibrant!
You know avocados and oranges are soooo California, but sliced almonds (another popular cali food) would be delicious sprinkled on top too – wish I would have thought of that before I gobbled it up! Each serving of this gluten free recipe has 14g protein, 9.6g dietary fiber, 20% of your daily need for iron, and loads of other important nutrients for less than 400 calories. See the nutrition details in the recipe.
Optional, if you want to add more protein, leftover steaks or even deli roast beef makes a yummy addition (note, this is not reflected in the nutrition facts below).
What is your go-to summer salad? Big tomatoes or little? What is your favorite city in California? Please share in the comments – XOXO, Jennifer
A light and bright dinner filled with plant-powered protein and colorful veggies perfect for any quick and easy summer meal. The orange vinaigrette puts it over the top in YUM!
- 8 cups 50/50 spinach spring mix blend
- 1 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 4 tbsp fresh orange juice
- salt and pepper to taste
- 3 cups cooked quinoa about 2/3 cup dry
- 16 ounces grape or cherry tomatoes, halved any color
- 4 ounces fresh mozzarella cheese
- 1 large avocado, peeled, pitted and sliced
- 2 tbsp fresh basil, chopped
- 1/4 cup sliced almonds (optional)
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To assemble salad, place lettuce/spinach mix in bowl.
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In another bowl, mix together whisk together olive oil, vinegar and orange juice. Season with salt and pepper. Stir in cooked quinoa.
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Pour dressed quinoa mixture on top of greens
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Place sliced grape tomatoes on salad. Add mozzarella and avocado slices.
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Salt and pepper to taste, sprinkle with basil.
