A delightful and refreshing Mediterranean-inspired quinoa salad, perfect for any occasion.
Rinse the quinoa under cold water to remove any bitterness.
Rinsing quinoa helps remove its natural coating, which can taste bitter.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer until the water is absorbed, about 15 minutes.
For added flavor, you can cook quinoa in vegetable or chicken broth instead of water.
Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl to cool.
Letting the quinoa cool prevents the cheese from melting when mixed.
Halve the cherry tomatoes and chop the basil leaves.
Use a sharp knife to avoid squishing the tomatoes while cutting.
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper.
Whisking the dressing thoroughly ensures the ingredients are well combined.
Add the cherry tomatoes, mozzarella, and basil to the quinoa. Pour the dressing over the mixture and toss gently to combine.
Toss the salad gently to avoid breaking the tomatoes or cheese.
Serve the salad chilled or at room temperature. Enjoy your Mediterranean Quinoa Salad!
This salad tastes even better after resting for a few minutes, allowing the flavors to meld.
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