These Caprese Quinoa Lunch Bowls are fresh, flavorful and easy to throw together! They can be prepared ahead of time for healthy, vegetarian meal prep lunches, or enjoyed as a colorful side salad to accompany dinner. These summer inspired lunch bowls are packed with protein, while also feeling light and refreshing.
The kids are back to school, which kind of makes it feel like summer is over, but really, it’s in full swing! My cherry tomato plants are also in full swing and producing regularly now. I’m excited to finally be able to share my first recipe using them, along with a big handful of garden basil 
These Caprese Quinoa Lunch Bowls are bursting with fresh summer flavors and great for vegetarian meal prep
Cherry tomatoes are my favorite thing to grow in the garden, so this year I made sure to plant a few different varieties. I love looking at all the colors and each one taste just a little bit different. Fresh tomatoes are great for these Caprese Quinoa Bowls, but any kind will work great!
Why You’ll Love These Refreshing Quinoa Salad Meal Prep Bowls!
- Easy to make – There isn’t much actual cooking involved in this recipe, aside from preparing the quinoa. I love meals with minimal preparation, especially in the summer.
- Taste like summer – Tomato and basil are such classic summer flavors, and this recipe is bursting with both! You’re more than welcome to add any extra garden veggies or herbs you have on hand.
- Great for meal prep – This recipe is great because you can prep both the quinoa and caprese chickpea salad ahead of time and assemble these bowls easily before work, or at the beginning of the week.
Caprese Quinoa Bowl Recipe Ingredients
- Quinoa – I like to use quinoa as a base to these lunch bowls because it’s quick and easy to prepare and it’s packed with protein and nutrients. You can use a different grain if you prefer though.
- Cherry Tomatoes – I used my garden cherry tomatoes, but any kind of tomatoes will work. If using a large tomato, just dice it into smaller, bite sized pieces before adding in.
- Basil + Garlic – Fresh basil is a must for this recipe! It adds so much flavor and perfectly compliments the tomatoes. I also like to add a few cloves of freshly minced garlic, use as much as you like!
- Chickpeas – Chickpeas are not traditional in a caprese salad, but they add extra protein and are mild in flavor, so I added them in. White beans could be used as well.
- Roasted Red Peppers – Roasted red peppers are also not traditional in a caprese recipe, but I had some on hand and they help compliment the sweetness from the tomatoes and baslamic vinegar.
- Vinegar + Oil – I dressed these bowls with a simple sauce, using just olive oil, balsamic vinegar, salt and pepper. You can also use a store-bought balsamic vinaigrette if you prefer.
- Mozzarella Pears – I added a few mozzarella pears to the top of each bowl. You can also just dice up a big ball of fresh mozzarella. I would suggest using fresh, as it has a creamier texture that goes well with this recipe.
- Greens – I like to add some fresh greens to these lunch bowls. You can use lettuce greens, kale, spinach, arugula or any other green you prefer. They just add some extra color and nutrients.
How To Make Easy Caprese Quinoa Lunch Bowls
- Cook quinoa according to package directions. Let quinoa sit, with lid on for about 10 minutes before fluffing with a fork. Set aside and allow to cool.
- To a large mixing bowl, add the chickpeas, cherry tomatoes, roasted red pepper, basil and garlic. Next, pour over the olive oil and balsamic vinegar. Give everything a good mix and season with salt and pepper, to taste.
- You can either assemble all the bowls at once and store until ready to eat, or you can prepare the quinoa and tomato salad and store separately until ready to assemble and eat bowls. If you assemble everything at once, you do run the risk of the greens wilting more quickly.
- To each lunch bowl: 1 cup cooked quinoa, a handful of fresh greens, 1/4 of the tomato/chickpea mixture (use a slotted spoon so you leave behind most of the liquid dressing. Next, add in about 5 mozzarella pears to the top and some fresh basil leaves, if desired. You can then spoon desired amount of extra dressing over individual portions.
Recipe Frequently Asked Questions
- This recipe is gluten free.
- Make this recipe vegan by using a vegan mozzarella cheese substitute. These days they have pretty good ones at specialty grocery stores like Whole Foods.
- Can this recipe be made as a big salad? Yes, instead of packing this recipe into individual meal prep containers, you can just put everything into a big bowl together and mix it up. I would suggest chopping up the greens and the mozzarella pears into smaller pieces.
- Can these bowls be made ahead of time? Yes, I would suggest preparing the quinoa and tomato salad ahead of time. Then, each morning you can quickly throw together a bowl that is fresh and delicious!
- How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Easy Vegetarian Meal Prep Recipes?
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Description
These Caprese Quinoa Salad Lunch Bowls are fresh, flavorful and easy to throw together! They can be prepared ahead of time for healthy, vegetarian meal prep lunches, or enjoyed as a colorful side salad to accompany dinner. These summer inspired lunch bowls are packed with protein, while also feeling light and refreshing.
- 1 1/2 cups dried quinoa, white or tri-color
- 2 cups cooked chickpeas
- 1 pint cherry tomatoes, sliced in half
- 1/2 cup small diced roasted red peppers
- 1–3 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1 (8 oz) container mozzarella pears
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and black pepper, to taste
- Balsamic glaze, if desired
- Cook quinoa according to package directions. Let quinoa sit, with lid on for about 10 minutes before fluffing with a fork. Set aside and allow to cool.
- To a large mixing bowl, add the chickpeas, cherry tomatoes, roasted red pepper, basil and garlic. Next, pour over the olive oil and balsamic vinegar. Give everything a good mix and season with salt and pepper, to taste.
- You can either assemble all the bowls at once and store until ready to eat, or you can prepare the quinoa and tomato salad and store separately until ready to assemble and eat bowls. If you assemble everything at once, you do run the risk of the greens wilting more quickly.
- To each lunch bowl: 1 cup cooked quinoa, a handful of fresh greens, 1/4 of the tomato/chickpea mixture (use a slotted spoon so you leave behind most of the liquid dressing. Next, add in about 5 mozzarella pears to the top and some fresh basil leaves, if desired. You can then spoon desired amount of extra dressing over individual portions. A drizzle of balsamic glaze would be nice too, if you like. Place lid on and refrigerate until ready to eat.
Notes
How to cook the quinoa: Rinse and drain 1 1/2 cups dried quinoa well and then add to a small saucepan. Add in 3 cups of water and place the lid on. Turn burner on medium heat until mixture starts to simmer. As soon as it comes to a simmer, turn heat to the lowest setting and allow quinoa to cook, with the lid on, until all the water has absorbed and cooked out. Let quinoa sit, with lid on for about 10 minutes before fluffing with a fork. Set aside and allow to cool.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Lunch, Vegetarian
- Method: Stovetop
- Cuisine: Italian Inspired
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These Caprese Quinoa Lunch Bowls are bursting with fresh summer flavors and great for vegetarian meal prep
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