Caprese Quinoa

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INGREDIENTS

  • 1/4 cup olive oil

  • 3 Tablespoons white wine vinegar

  • 1/2 teaspoon sea salt to taste

  • 1/2 teaspoon black pepper

  • 2 cups quinoa

  • 4 cups water

  • 1/2 teaspoon sea salt

  • 1 cup red grape tomatoes, halved lengthwise

  • 8 ounces, weight fresh mozzarella, cut into small cubes

  • 24 whole basil leaves

DIRECTIONS

Combine olive oil, vinegar, sea salt and pepper in a jar. Put on the lid and shake vigorously. Set aside.

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.

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 sea salt and pepper if needed.