Quinoa with Tomato, Basil, and Mozzarella

• 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)

1. Combine olive oil, balsamic, salt and pepper in a jar.
2. Put on the lid and shake vigorously.
3. Set aside.
4. Prepare the quinoa by bringing 4 cups of water to a boil, then adding the quinoa.
5. Reduce the heat to low and simmer, covered for about 15 minutes, or until all the water is absorbed.
6. Pour quinoa out onto a baking sheet and spread into a single layer to cool quickly.
7. Once the quinoa has cooled to room temperature, throw into a large bowl and toss in the tomatoes and mozzarella.
8. Stir gently while adding 2/3 of the dressing.
9. Stir in the basil.
10. 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.
11. Add more salt and pepper if needed.
12. NOTE: Its best to make this at least a couple of hours ahead of time and stored in the fridge.
13. Salad will keep in the fridge for 2-3 days; the mozzarella slightly softens as time passes, but its still delicious!

olive oil, balsamic vinegar, salt, black pepper, red quinoa, water, salt, red grape tomatoes, yellow cherry tomatoes, mozzarella, basil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/quinoa-with-tomato-basil-and-mozzarella/ (may not work)