Italian Caprese Quinoa Salad

Instructions

1. 1

   Rinse the quinoa thoroughly under cold water using a fine mesh strainer.

2. 2

   In a medium saucepan, combine 1 cup of dry quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.

3. 3

   Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and allow it to cool to room temperature.

4. 4

   While the quinoa is cooling, halve the cherry tomatoes and dice the fresh mozzarella into bite-sized pieces. Tear or chop the fresh basil leaves.

5. 5

   In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, mozzarella, and basil leaves.

6. 6

   Drizzle the extra virgin olive oil over the salad and toss gently to combine.

7. 7

   Transfer the salad to a serving platter or bowl and drizzle with the balsamic glaze.

8. 8

   Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld. Enjoy your Italian Caprese Quinoa Salad!