This recipe turned out so yummy and easy. It is based on the idea of a classic Italian Caprese with tomatoes, mozzarella, basil, olive oil and balsamic vinegar.
Quinoa Caprese Salad
2 cups dry quinoa, rinsed well
6 cups water
2-3 roma tomatoes, seeded and diced (grape tomatoes cut in half would also be yummy)
approx 1 cup of 1/2 inch mozzarella cubes
approx 3-4 tbsp chopped fresh basil (2-3 tbsp of dried will work if you don't have fresh)
2 cups fresh flat leaf spinach, finely chopped
approx 3/4 c balsamic vinegar
approx 1 cup extra virgin olive oil
1-2 large cloves fresh garlic, pressed or micrograted
Sea salt and freshly ground black pepper to taste
Place quinoa and water in rice cooker and let cook or follow package directions on stove top.
Let quinoa cool before mixing in other ingredients.
Once quinoa is mostly cooled, add all other ingredients and mix well- be gentle so as not to damage your tomatoes. Serve chilled.