Ingredients
– 1 cup quinoa
– 2 cups water
– 250 g cherry tomatoes, halved
– 1 cup fresh basil leaves, roughly chopped
– 1 cup mozzarella balls, halved
– 4 tbsp olive oil
– 2 tbsp balsamic vinegar
– Salt, to taste
– Pepper, to taste
– 1 avocado, sliced
Method
1. Rinse the quinoa under cold water in a sieve. In a saucepan, combine rinsed quinoa and water. Bring to a boil and then reduce to a simmer for about 15 minutes until the quinoa is fluffy.
2. While the quinoa cooks, chop the cherry tomatoes, basil, and mozzarella balls. Set them aside in a mixing bowl.
3. Once the quinoa is finished, let it cool for a few minutes. Fluff the quinoa with a fork and then add it to the bowl with tomatoes, basil, and mozzarella.
4. Drizzle olive oil and balsamic vinegar over the mixture. Season with salt and pepper, and toss everything until well mixed.
5. Serve the quinoa salad in bowls, topping each with slices of avocado.
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