Summer Quinoa Salad
2016-02-16 13:04:56
Ingredients
- 4 cups water
- 2 cups white quinoa
- 1 container Di Stefano Fresh Mozzarella Ovoline
- 1 basket of assorted cherry tomatoes, halved
- 1 oz. basil micro greens
- 1/2 cups Sutter Buttes Fresh Basil EVOO
- 1/4 cup balsamic vinegar
- Himalayan pink sea salt
Instructions
- Bring the water to a boil. Add the quinoa and cook for 20 minutes stirring occasionally.
- Rinse the quinoa under cool water in a large fine mesh colander.
- Place the quinoa in a bowl. Cut the mozzarella into 1/2 inch cubes and add to the quinoa. Add the cherry tomatoes, micro greens, basil Olive oil, balsamic vinegar, and pink sea salt to taste. Toss all together. Makes 6-8 servings
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