Ingredients:
– 1 cup quinoa
– 2 cups water
– 1 pint cherry tomatoes, halved
– 1 cup fresh mozzarella balls, halved
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons balsamic vinegar
– 1 tablespoon extra virgin olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
Directions:
- Rinse the quinoa under cold water using a fine-mesh strainer to remove any bitterness.
- In a saucepan, combine the rinsed quinoa with water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- Fluff the quinoa with a fork and transfer it to a large mixing bowl. Let it cool to room temperature.
- Add the halved cherry tomatoes, fresh mozzarella balls, and chopped basil to the bowl with the quinoa.
- In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, minced garlic, salt, and pepper.
- Pour the dressing over the quinoa salad and toss gently to coat everything evenly.
- Taste and adjust seasoning if needed.
- Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld together before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 280 kcal | Servings: 4 servings