waaaaaait a minute, so vegans can have CAPRESE!? yes, ah thank you modern world. Vegan Caprese Quinoa Salad is a total dream and one of the best dishes i have ever made. the ingredients are simple but the flavors are bold.
forgive me for the summer vibes, it’s 80+ and i’m thrilled. we could all use something fresh though right?! after all, spring is upon us and it’s going to get warmer and warmer.
while you don’t have to wait until the sun is shining to make Vegan Caprese Quinoa Salad, it will probably become a summer staple when the time comes. ahh, i cannot wait to go back to ohio during the summer and eat on the patio with my family.
this salad will one hundred thousand percent be on the table spread.
everything that you need is in the picture above. cooked quinoa, the best sauce EVERRRRRR, heirloom tomatoes and vegan mozzarella.
i used Miyoko’s vegan mozzarella that i bought at Whole Foods! there are lots of great cheese brands out there, but i feel as though this one emulates mozzarella the best.
ya know what else would be so yum is vegan feta, which i feel is soaring in popularity since the viral baked feta pasta recipe came out.
vegans everywhere searched for violife and i am one hundred percent sure that would taste amazing in this. although, it would take away the caprese part.
mmmmm fresh basil both in the pesto sauce and sliced into the salad is just divine. the aroma and strong yet oh so refreshing taste of basil is a must in this recipe.
my pesto sauce on it’s own though is good enough to drink like a smoothie. ok lol, that’s a bit far fetched i will admit but holyyyyyyyyyy pine nut it’s flippin’ phenomenal.
if there was a national pesto contest, i would enter it…that’s how much confidence i have in my sauce.
there is a key ingredient too….balsamic vinegar. just a splash basically! one tbsp is all it takes to elevate the flavor from A to Z. ooooh ya know, nutritional yeast makes it divinely “cheesy” too.
those gorgeous heirloom tomatoes were found at my local Whole Foods and freshly grown here in florida. you can use whatever your local grocery store has on hand though!
cherry or grape tomatoes would also work really well and they’re already the perfect bite size.
as for the quinoa, i just simply adore it for many reasons. from the stellar nutrient profile to the slightly nutty taste, it’s just magical.
if you’re not a fan or can’t have it, you can totally replace it with something else. pasta, farro, and even rice would work!
another idea that could be really fun are caprese toasts! you could toast some bread that’s drizzled with olive oil and then just top with the tomatoes, mozzarella and pesto sauce.
you could leave out the quinoa altogether too, so it’s more like an appetizer and fun toast topping. idk, just trying to get creative and give you different ideas!
are you going to make Vegan Caprese Quinoa Salad
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
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Vegan Caprese Quinoa SaladCourse: Lunch & Dinner, Protein, SaladsDifficulty: Easy
2-3 large heirloom tomatoes cut into small pieces
3 cups cooked quinoa (about 1 cup uncooked)
1 package vegan mozzarella cut into small cubes (see text for brand)
- pesto sauce
1 handful fresh basil
1/3 cup pine nuts
2 tbsp nutritional yeast
1 tsp garlic powder or fresh minced
1 tbsp balsamic vinegar
1/2 cup vegetable stock
salt to taste
- handful fresh sliced basil to mix in salad
- cook the quinoa according to package directions.
- after you cut the veggies and mozzarella, add to the quinoa once it has completely cooled.
- for the pesto sauce, add all of the ingredients to a food processor and blend until a smooth consistency.
- pour over the salad, add the fresh sliced basil, mix well and enjoy.
- store in the fridge in an airtight container.