Ingredients
Scale
- ½C quinoa
- 8 oz fresh mozerella
- 1 carton grape tomatoes, halved
- fresh basil
- 2T olive oil
- salt & pepper
Instructions
- In a medium sized pan, bring 1C water and ½C quinoa to a rolling boil. Reduce heat and simmer on LOW until all of the water is absorbed. This should take anywhere between 10 and 15 minutes. *Cooking your quinoa on low is extremely important. If you let it simmer on a hotter flame, the water will absorb too quickly and the quinoa will turn out hard!
- Cool the cooked quinoa in the refrigerator for at least an hour before preparing the salad.
- To prepare the salad, slice grape tomatoes in half [hot dog way] and cut the block of fresh mozzarella into bite size pieces. Mix together. Then, add the chopped basil and cooked quinoa and give the salad a toss. Next, drizzle on the olive oil and season with a little salt/pepper (to taste). Give your salad a final toss and serve cool or at room temperature.