Low Sodium Quinoa Caprese Salad



Serving size

about 2 cups salad
30 Minutes
60 minutes

This recipe can be multiplied. It’s great the second day and will keep about 48 hours in the fridge.

Low Sodium Quinoa Caprese Salad


2 cup Water
1 cup Quinoa, uncooked
1 Small Shallots, raw (minced)
1 medium Zucchini (diced)
1 Large stalk Celery, raw (diced)
1/2 Medium Green bell peppers (diced)
8 ounce Grape or cherry tomatoes (sliced in half lengthwise)
8 small black olives (thinly sliced)
8 ounce Fresh mozzarella (cut into 1/2 inch dice)
3 Tbsp. Olive oil
4 tsp.. White wine vinegar
1/8 tsp. Salt
1 to taste Black pepper
8 leaves Fresh basil (chiffonade)


Place the water in a medium sauce pan over high heat. When the water boils, add the quinoa.

Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone, the quinoa is done. Place the cooked quinoa in a large mixing bowl and refrigerate until cool.

When the quinoa is cool, add the zucchini, celery, pepper, tomatoes, olives, mozzarella, olive oil, vinegar, salt, pepper and basil.

Fold together until well blended. Chill, then serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This may be the best salad ever. OK, that’s a bit hyperbolic but, still, it’s really, really good. The classic caprese salad (in the style of Capri) using mozzarella, tomato and basil was the inspiration for this recipe. To make a complete meal and add a bit of body I tossed in the other veggies and the vinaigrette. As I was working on this I thought that it would be good, but this is a lot better than good. The caprese flavors come through with a bit of a twist and the textures of the veggies and cheese with the quinoa is perfect. Take this one to your next pot luck.

"Cheese - milk's leap toward immortality."

Clifton Fadiman, Author