Quinoa Capresi Salad

Ingredients

• Quinoa

  Uncooked

  ½ cup or 85g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Mozzarella cheese

  Part skim milk

  8 oz or 227g

• Basil

  Fresh

  10 leaf, whole or 5g

• Rice wine vinegar

  3 tbsp or 45g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Sugar

  White, granulated sugar

  ¼ tsp or 1g

Directions

1. Cook quinoa according to package directions, and place cooked quinoa in a large bowl.
2. Add all remaining ingredients and toss well to combine. Taste and see if salad needs more vinegar, salt, etc. and season accordingly.
3. Salad can be served immediately or transfer to an airtight container and refrigerate. Salad will keep airtight in the fridge for up to 3 days, noting that vegetables will release water as time passes.