Ingredients
• 1/2 C organic quinoa
• 8 oz fresh mozzarella
• 1 carton organic grape tomatoes, halved
• Fresh basil, chopped
• 2 T extra virgin olive oil
• Kosher salt & pepper to taste

Directions
1. In a medium sized pan, bring 1C filtered water to a boil and then add 1/2 C quinoa. Reduce heat and simmer on low until all of the water is absorbed. Should be done in about 15 minutes.

2. Cool the cooked quinoa in the refrigerator for at least an hour.

3. Slice grape tomatoes in half (long way) and cut the ball of fresh mozzarella into bite size pieces. Mix together. Then, toss in the chopped basil and cooked quinoa. Next, drizzle on the olive oil and season with a little salt and pepper to taste.

You can serve this cool or at room temperature. Enjoy!