Tomato, Mozzarella, and Basil Quinoa Salad
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INGREDIENTS:
- 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)
Source : Basil Quinoa Salad
