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Categories:
olive oil balsamic vinegar salt black pepper red quinoa water salt red grape tomatoes yellow cherry tomatoes Mozzarella basil
Viewed: 12 - Published at: 10 months agoIngredients
- 1/2 cups Olive Oil
- 2 Tablespoons Balsamic Vinegar
- 1/2 teaspoons Salt, More To Taste
- 1/2 teaspoons Black Pepper
- 2 cups Red Quinoa
- 4 cups Water
- 1/2 teaspoons 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)
Method
- 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: Its 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 its still delicious!
