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5 from 2 votes

Avocado Peach Caprese Quinoa Salad

Prep Time15 mins
Cook Time20 mins
Servings: 4
Author: Lorie Yarro


  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 ripe avocado cut into bite sized pieces
  • 2 ripe medium peaches cut into bite sized pieces
  • 1/4 cup balsamic vinegar
  • 3 T olive oil
  • 1 garlic clove minced
  • Sea Salt and pepper
  • 1/2 cup red onion chopped thin
  • 1/2 cup fresh basil chopped
  • 1-2 cups baby spinach
  • 8 oz. /16 mozzarella pearls cut in fourths


  • Cook quinoa in two cups of water according to instructions on package.
  • In a small bowl, whisk together balsamic vinegar, olive oil, sea salt and pepper. (I used about 5 cranks of pepper and about 2 cranks of sea salt)
  • Once quinoa is ready, transfer to large mixing bowl and add spinach and stir. This will cause the spinach to be lightly cooked and wilted from the heat.
  • Add peaches, onion, basil and dressing from mixing bowl and stir.
  • Finally add mozzarella and avocado and stir.
  • Refrigerate for about 30 minutes to one hour before serving.


If you don't plan on serving this salad within an hour or so, you can hold off on adding avocado until about 15 minutes prior to serving.