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Quinoa and Burrata Caprese Salad and 8 Favorite Whole Food Blogs

Avatar photoby Updated: Jul 28, 2022

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Everyone’s favorite caprese salad with tomatoes, basil, and creamy burrata cheese gets a protein boost thanks to the addition of healthy quinoa. Quinoa Buratta Caprese Salad | foodiecrush.com There are few ingredients that have made as big a splash on the current food trend scene, with as quick of a rise in popularity—and I’m not talking bacon here—than the superfood we call quinoa. It’s pronounced, keen-wa, but I’ve heard tongue-tied foodies say kwiin-wa and even kwin-O-uh. However it’s name passes your pearly lips, quinoa has definitely made an impression on food bloggers and their recipes. Heck, it’s made an impression on the world, with 2013 being named the “International Year of Quinoa” by The United Nations General Assembly thanks to its potential to assist in eradicating world hunger. Quinoa Caprese Salad | foodiecrush.com Quinoa is an ancient grain, revered as a staple in the diet of the pre-Columbian Andean and Incan people who harvested it over 7,000 years ago. But until the past few years, quinoa was anything but a favored alternative to potatoes, rice and pasta. It wasn’t the chosen one cuddling up to the grilled chicken on your plate. But I’m here to tell you my theory on what helped change that. I first became aware of these pearly little nuggets at least 15 years ago when I was the art director of a national health food magazine. We wrote plenty of articles extolling the virtues of this nutrient-dense, gluten-free grain, preaching it’s health benefits as a superfood because it is a complete protein thanks to its nearly perfect ratio of ratio of carbohydrates to proteins to fats. A grain with high protein content. Now we’re talking superfood. It’s not like I didn’t learn about it’s magic properties, but did I try it? No, I didn’t. Why not? The name simply sounded a little weird, a little too medieval (what IS an ancient grain?) and I was just fine with keeping my evolving culinary horizons within reach of convincing my husband to try brown rice and Mediterranean couscous. Oh yes, I was happening my friends. So why has quinoa seen such an upsurge in popularity in recent years? Chefs and retailers are always looking for something new to showcase, to develop, to sell so we may be seeing it more, but that doesn’t mean people know what to do with it. I think the secret to quinoa’s success may owe a big thank you to the emerging popularity of food blogs and the authors behind them who make nutritious recipes that are approachable and delivered by a friendly, whole foods face. Quinoa and Buratta Caprese Salad | foodiecrush.com If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
5 from 1 vote

Quinoa and Burrata Caprese Salad

Print
Course Salad
Cuisine Italian
Keyword caprese salad

Ingredients 

  • 2 medium tomatoes , sliced (I like Campari tomatoes unless I have fresh from my garden)
  • 1 packaged ball of Burrata cheese
  • ½ cup quinoa , cooked
  • 5-6 basil leaves , thinly sliced
  • 1 ½ tablespoons good and fruity extra-virgin olive oil
  • 2 teaspoons balsamic vinegar
  • kosher salt and freshly ground black pepper

Instructions

  • Layer tomato slices in a salad bowl or plate. Remove the Burrata cheese from it's package and drain the water. Gently tear the cheese ball in half, reserving one half for another salad or other use (you should use the drained cheese within a day after draining.) Add the quinoa and basil leaves and drizzle with the olive oil and balsamic vinegar. Season with the kosher salt and freshly ground pepper and serve.
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Heidi of FoodieCrush

Hi! I’m Heidi and I cook real good, real food I hope you’ll love to make, too.

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  3. Taylor

    I know this is not timely or anything, as this post is from nearly 2 years ago, but the link for the favorite whole food blogs now goes to a website selling e-cigarettes. Which is essentially the exact opposite. Don’t know how that happened but just wanted to give you a heads up! :)

    Reply

  4. Tradesman

    I usually do not leave a response, but after looking at a ton of responses
    on Quinoa and Burrata Caprese Salad and 8 Favorite Whole Food
    Blogs | foodiecrush. I do have some questions for you if you do not mind.
    Is it only me or does it look as if like some of these comments look like they are written by brain dead people?
    :-P And, if you are posting at other places,
    I would like to follow everything new you have to post.
    Would you list of the complete urls of your shared pages
    like your twitter feed, Facebook page or linkedin profile?

    Reply

  5. Des @ Life's Ambrosia

    Here you go with that burrata again! This looks fantastic. I fell in love with quinoa a few years ago and have actually replaced it for rice in my house. We now eat it a few times a week. I love the nuttiness it adds to any meal.

    Reply

  17. Cookie and Kate

    I love me some quinoa, but burrata is a new-to-me ingredient that I’ve had fun experimenting with lately (I mean, it’s cheese, so I like it). I have one ball of burrata left and it has this recipe’s name all over it! So excited for juicy red tomatoes to be making an appearance, too. And thank you, Heidi, for including me in your list of whole food blogs along with such great company. Your summary made me smile. xo.

    Reply

  21. kelly r

    I like this family whole food blog called http://insockmonkeyslippers.com She gives tips on alternatives for dyes sugars and such and has great recipes that I always use. Btw, agave syrup is not a whole food. It’s boiled down and is exactly like corn syrup. Love your site!

    Reply

  23. Giulia

    Hi Heidi,
    In addition to flood bloggers making Quinoa accessible with yummy looking recipes such as the one above, I think there are two more reason for it’s popularity – increased gluten intolerance or people avoiding gluten and the ease of use – compared to other healthy and whole foods you don’t have to soak overnight or prepare it in a complicated fashion – it’s quick, fast and healthy and you can use it savoury or sweet.

    Reply

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