Ingredients
Scale
- 3 cups cooked quinoa, cooled (about 1 dry cup, cooked)
- 1 8-oz container ciliegine (small mozzarella balls), halved or 8 oz mozzarella pearls (1 heaping cup)
- juice of 1/2 lemon
- 4 tbsp olive oil (more as needed)
- 1 pint grape tomatoes, halved
- 1/3 cup basil, chiffonade (sliced thin)
- 2 packed cups baby arugula
- 1/2 tsp sea salt, more to taste
- balsamic glaze to top
Instructions
- Combine olive oil, lemon juice and salt in a large bowl. Top with quinoa, mozzarella balls, grape tomatoes, basil, and arugula. Toss well.
- Let sit for about 10 minutes before tasting. Season to taste and drizzle with balsamic glaze.