A very healthy and Classic Caprese Quinoa Salad includes a great combination of tomatoes, fresh mozzarella and basil leaves with an easy traditional quinoa cooked in vegetable stock making it a sophisticated one.
Take a saucepan, bring vegetable stock or water to a boil, stir in quinoa and salt as per the taste.Reduce heat to low; cover and simmer about 15 minutes or until all stock is absorbed. Transfer to large bowl. Refrigerate at least 1 hour until cool.
Take a small bowl and whisk in vinegar, mustard, salt and pepper. Slowly add olive oil and whisk well.
Stir tomatoes, mozzarella and vinaigrette into cooled quinoa. Gently stir in 1/4 cup basil leaves.
Transfer to a serving bowl and garnish with additional basil leaves. Serve and enjoy.