Ingredients
Serves: 4-6 servings
1¼ cups uncooked quinoa, rinsed and drained
2 cups petite Roma or cherry tomatoes, halved (I used a blend of red and yellow tomatoes, but all red is fine.)
2 tablespoons extra virgin olive oil, divided
Kosher salt
Fresh ground pepper
2 small shallots, minced
3 cloves garlic, minced
¼ cup packed basil leaves, thinly sliced
4 ounces fresh part-skim mozzarella cheese, grated (about 1 cup of grated cheese)
8 ounces fresh part-skim mozzarella cheese, sliced into 1/4–inch rounds
2 beefsteak tomatoes, sliced into ¼-inch rounds
¼ cup balsamic vinegar
Preparation
