1/4 cup Olive Oil
3 Tablespoons White Wine Vinegar
1/2 teaspoon Sea Salt, More 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
Combine olive oil, vinegar, seas 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 seas salt and pepper if needed.