Quinoa with Tomato, Basil, and Mozzarella

Directions

1. 1
   Combine olive oil, balsamic, salt and pepper in a jar.
2. 2
   Put on the lid and shake vigorously.
3. 3
   Set aside.
4. 4
   Prepare the quinoa by bringing 4 cups of water to a boil, then adding the quinoa.
5. 5
   Reduce the heat to low and simmer, covered for about 15 minutes, or until all the water is absorbed.
6. 6
   Pour quinoa out onto a baking sheet and spread into a single layer to cool quickly.
7. 7
   Once the quinoa has cooled to room temperature, throw into a large bowl and toss in the tomatoes and mozzarella.
8. 8
   Stir gently while adding 2/3 of the dressing.
9. 9
   Stir in the basil.
10. 10
    After everything is incorporated, give it a taste; add more dressing if it needs it, or reserve the rest of the dressing for another use.
11. 11
    Add more salt and pepper if needed.
12. 12
    NOTE: Its best to make this at least a couple of hours ahead of time and stored in the fridge.
13. 13
    Salad will keep in the fridge for 2-3 days; the mozzarella slightly softens as time passes, but its still delicious!