Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa
  • 2 tbsp olive oil
  • ¼ cup red onion (minced)
  • ¼ cup red bell pepper (minced)
  • 3 cloves garlic (minced)
  • ½ cup olive oil
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh Italian parsley (chopped)
  • ¼ cup balsamic vinegar
  • 1 tsp lemon juice
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 pint grape tomatoes (halved)
  • 1 cup fresh mozzarella (cubes)

Instruction

  • Bring the quinoa to a boil with 2 cups of water.
  • Reduce heat, cover and simmer for 15 minutes.
  • Heat 2 tbsp olive oil over medium heat, add the red onion and bell pepper.
  • Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.
  • Remove from the heat and set aside.
  • Add the parsley and basil to a small mixing bowl, add the remaining ½ cup olive oil, balsamic vinegar, lemon juice, salt and pepper.
  • Whisk well, then add the sauteed onion, bell pepper and garlic.
  • Add the tomatoes to the dressing.
  • Place the tomatoes in the refrigerator to marinate for 5-10 minutes.
  • Add the cooked quinoa and mozzarella to a large bowl.
  • Add the tomatoes and vinaigrette dressing to the salad.
  • Toss well and serve.