This salad is great for enjoying outside during the warmer months and is fast and easy to prepare. The quinoa can be prepared a day or two ahead of time even. Fresh basil and cherry tomatoes along with a bit of rice wine vinegar and extra virgin olive oil make this a light and fresh salad. I’ve served this as both a main dish, and as a side dish – it can compliment a lot of dishes well, and it makes for great leftovers for your next day’s lunch!
3 cups cooked quinoa to package directions (1 cup dry)
2 tablespoons rice wine vinegar
2 tablespoons extra virgin olive oil
1 cup cherry tomatoes, halved
8 oz fresh mozzarella pearls (or cut into 1/2″ pieces)
1/4 cup fresh basil, finely chopped
salt and pepper, to taste
In a large bowl place the cooked quinoa with the rice wine vinegar and olive oil, stirring until the quinoa is coated. Add in the tomatoes, mozzarella, fresh basil, then add a pinch of salt and pepper. Mix together well. Serve chilled. Serves 4 as a main dish 6-8 as a side dish.