Quinoa, Tomato, Basil and Mozzarella Salad


  • 1/2 c. Olive Oil
  • 2 tbsp. Balsamic Vinegar
  • 1/2 tsp. Salt, More To Taste
  • 1/2 tsp. Black Pepper
  • 2 c. Red Quinoa
  • 4 c. Water
  • 1/2 tsp. Salt
  • 1 c. Red Grape Tomatoes, Halved Lengthwise
  • 1 c. Yellow Cherry Tomatoes, Halved Lengthwise8
  • oz. weight Fresh Mozzarella, Cut Into Small Cubes24
  • whole Basil Leaves (chiffonade)


  1. Combine olive oil, balsamic, salt and pepper in a jar. Put on the lid and shake vigorously. Set aside.
  2. Prepare the quinoa by bringing 4 cups of water to a boil, then adding the quinoa. Reduce the heat to low and simmer, covered for about 15 minutes, or until all the water is absorbed. Pour quinoa out onto a baking sheet and spread into a single layer to cool quickly.
  3. Once the quinoa has cooled to room temperature, throw into a large bowl and toss in the tomatoes and mozzarella. Stir gently while adding 2/3 of the dressing. Stir in the basil. 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. Add more salt and pepper if needed.

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