Quinoa with Tomato, Basil, and Mozzarella

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the red quinoa in a fine-mesh strainer under cold running water until the water runs clear.

2. Bring the water and the first portion of salt to a boil in a medium saucepan. Stir in the quinoa, reduce heat to low, cover and simmer about 15 minutes until the water is absorbed.

3. Remove the pan from the heat, keep it covered for 5 minutes, then fluff the quinoa with a fork and spread it on a sheet pan to cool.

4. In a large bowl, whisk the olive oil, balsamic vinegar, black pepper and the remaining salt, adding more salt to taste.

5. Add the halved red grape tomatoes and halved yellow cherry tomatoes to the dressing and toss gently to coat.

6. Add the cooled quinoa, mozzarella cubes and basil chiffonade to the bowl and toss until evenly combined.

7. Taste and adjust the salt and pepper as needed, then let the salad stand about 20 minutes at room temperature so the flavors meld before serving.