Ingredients
- 200 g quinoa
- 250 g cherry tomatoes
- 25 basil leaves
- 150-200 g GALBANI Mozzarella Mini
- 2 ½ tbsp mild white wine vinegar
- 3 tbsp olive oil
- salt
- black pepper
Instructions
1. Wash the quinoa well and put it in a pot. Add 400 ml water and ½ tsp salt and bring to the boil. Reduce heat, cover and simmer for 15-20 minutes. Drain, leave to cool and transfer to a large bowl.
2. Halve the cherry tomatoes and cut 15 basil leaves into strips. Add the tomatoes, basil and Galbani Mozzarella Mini to the quinoa.
3. Mix vinegar with ¾ tsp salt and ½ tsp pepper. Add olive oil, pour the dressing over the quinoa salad and mix well. Season again and serve immediately or leave to marinate for up to 24 hours. Then decorate with the remaining basil leaves.
