Market Quinoa Salad with Fresh Mozzarella

A tasty market quinoa salad that is gluten-free and made with fresh mozzarella, cherry tomatoes, cucumbers, and a tangy balsamic dressing. Perfect for a meal that is light and cool.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 8 oz fresh mozzarella, cut into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

In a medium saucepan, combine the quinoa and water

Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed

Remove the cooked quinoa from the heat and fluff it with a fork

Allow it to cool to room temperature

In a large salad bowl, combine the cooked quinoa, fresh mozzarella, cherry tomatoes, cucumber, red onion, chopped basil, and Kalamata olives

In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, minced garlic, salt, and pepper to make the dressing

Drizzle the dressing over the salad and toss to combine all the ingredients thoroughly

Garnish the salad with fresh basil leaves

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld

Serve chilled and enjoy