Ingredients
Scale
3 cups cooked quinoa, cooled
1 8-oz container ciliegine (small mozzarella balls), halved
juice of 1/2 lemon
4 tbsp olive oil (more as needed)
1 pint grape tomatoes, halved
1/4 cup basil, chiffonade
2 packed cups baby arugula
sea salt, to taste
balsamic glaze
Instructions
1. Combine quinoa with mozzarella balls, lemon juice, olive oil, grape tomatoes, basil, arugula and a good pinch of salt.
2. Let sit for about 10 minutes before tasting. Season to taste and drizzle with balsamic glaze.