1 cup dry quinoa
8-10 oz fresh mozzarella
1 carton grape tomatoes, halved
A few tablespoons of fresh chopped basil
2 tablespoons extra virgin olive oil
Salt and pepper
1. Using a rice cooker, cook the quinoa. It comes out perfect every time! Rinse the quinoa before putting it in the rice cooker, add two cups of water, hit start and wait. You’ll never cook quinoa on the stove again.
2. Cool the cooked quinoa in the refrigerator for at least an hour before preparing the salad. IMPORTANT!
3. To prepare the salad, slice grape tomatoes in half and cut the mozzarella into bite size pieces. Mix together. Then, add the chopped basil and cooked quinoa and give the salad a toss. Next, drizzle on the evoo and season with a little salt and pepper. Give your salad a final toss and serve cool or at room temperature.