Asparagus, Strawberry, and Quinoa Caprese Salad
Prep time
Cook time
Total time
Serves: 7 servings
  • 2 cups cooked quinoa
  • 1 teaspoon olive oil
  • 30 spears asparagus, chopped into 1 inch pieces
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cloves garlic, chopped
  • Salt and pepper
  • 16 strawberries, sliced (about 12 ounces)
  • 4.5 ounces mozzarella cheese, cut into small cubes
  • ⅓ cup Simple Balsamic Vinaigrette
  • 2 tablespoons finely chopped fresh basil
  1. Place the cooked quinoa in a large salad bowl.
  2. Prepare the balsamic vinaigrette and set aside.
  3. Heat the olive oil in a large sauté pan over medium heat. Once heated, add the asparagus and garlic. Sprinkle with salt and pepper. Cook for 2-3 minutes until the asparagus is bright green and slightly tender, yet still has a little crunch.
  4. Add the asparagus to the quinoa. Mix in the strawberries, mozzarella cheese, and the balsamic vinaigrette. Toss to combine. Top the salad with chopped fresh basil.
Serving size: 1 cup
Nutrition Information (per serving) from
Calories: 178 Fat: 5.5g Carb: 21.3g Fiber: 4.6g Protein: 10.3g Sugar 5.3g Sodium: 171mg
Recipe by Destination Delish at