Tomato, Mozzarella, and Basil Quinoa Salad

  • 2 cups cooked quinoa (start with 1 cup uncooked quinoa, 2 cups water, and cook according to package directions)
  • 1 cup grape or cherry tomatoes (substitute with any variety diced tomatoes)
  • 8 ounces (about 1 cup) mini fresh mozzarella cheese balls (substitute with crumbled feta, blue cheese, or your favorite cheese)
  • about 10 to 15 torn basil leaves, or to taste
  • 3 to 4 tablespoons rice wine vinegar
  • 2 to 3 tablespoons olive oil
  • 3/4 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • pinch sugar, optional and to taste (brings out the flavor of the tomatoes and balances the vinegar)
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Source : Basil Quinoa Salad