Caprese Quinoa Salad

We had a family dinner at my parents' house tonight and I brought this tasty, healthy salad to serve along side our grilled steak. It is easy and quick to make and would be a great side dish for chicken and fish, too.

Caprese Quinoa Salad

1 cup dried quinoa, rinsed
2 cups chicken broth, to cook quinoa

1 basket cherry tomatoes, sliced in half
8 ounce container ciliegine (mini mozarella balls), cut in half
15 basil leaves, chiffonade
juice of 1 lemon
2 tablespoons olive oil
1 small garlic clove, minced
salt and pepper

Rinse quinoa and put in saucepan with chicken broth and bring to a boil. Stir, cover and reduce heat to simmer for 10-15 minutes until the liquid has been absorbed. Fluff with fork and let sit until room temperature.  Mix lemon juice, minced garlic, olive oil and salt and pepper in small jar. When quinoa has cooled, put into bowl and add sliced tomatoes and mozzarella balls. Drizzle dressing and toss, then add basil chiffonade. Enjoy!

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