Quinoa with Tomato, Basil, and Mozzarella


  • 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.