Quinoa with Tomato, Basil, and Mozzarella

By AzWench

Ingredients

• 1/2 cup Olive Oil
• 2 Tablespoons Balsamic Vinegar
• 1/2 teaspoon Salt, More To Taste
• 1/2 teaspoon Black Pepper
• 2 cups Red Quinoa
• 4 cups Water
• 1/2 teaspoon Salt
• 1 cup Red Grape Tomatoes, Halved Lengthwise
• 1 cup Yellow Cherry Tomatoes, Halved Lengthwise
• 8 ounces, weight Fresh Mozzarella, Cut Into Small Cubes
• 24 whole Basil Leaves (chiffonade)

Details

Servings 12
Adapted from thepioneerwoman.com

Preparation

Step 1

Combine olive oil, balsamic, salt and pepper in a jar. Put on the lid and shake vigorously. Set aside.

Prepare the quinoa by bringing 4 cups of water to a boil, then adding the quinoa. Reduce the heat to low and simmer, covered for about 15 minutes, or until all the water is absorbed. Pour quinoa out onto a baking sheet and spread into a single layer to cool quickly.

Once the quinoa has cooled to room temperature, throw into a large bowl and toss in the tomatoes and mozzarella. Stir gently while adding 2/3 of the dressing. Stir in the basil. After everything is incorporated, give it a taste; add more dressing if it needs it, or reserve the rest of the dressing for another use. Add more salt and pepper if needed.

NOTE: It's best to make this at least a couple of hours ahead of time and stored in the fridge. Salad will keep in the fridge for 2-3 days; the mozzarella slightly softens as time passes, but it's still delicious!