Quinoa Salad with Bocconcini

Its cool and healthy, and this Quinoa Salad with Bocconcini is great for a light lunch or as a side dish for dinner. When you mix quinoa, cherry tomatoes, bocconcini, and fresh basil, you get a wonderful mix of tastes and textures. The salad is a hit with everyone because the balsamic vinaigrette gives it a tangy kick.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cup bocconcini small mozzarella balls
• 1/2 cup fresh basil leaves, torn
• 1/4 cup red onion, finely chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

Run cold water over the quinoa and drain it

Bring 2 cups of water to a boil in a medium-sized saucepan

Turn down the heat, add the quinoa, cover, and simmer for 15 minutes, or until the quinoa is soft and the water is gone

Leave it alone until its cool enough to touch

Put the cooked quinoa, cherry tomatoes, bocconcini, torn basil leaves, and chopped red onion in a large bowl

Very good olive oil, balsamic vinegar, minced garlic, salt, and pepper should all be mixed together in a small bowl using a whisk

Put the dressing on top of the quinoa salad and mix everything together so its all covered

Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix

Serve cold, and if you want, add more basil leaves to the top