Categories: Salad

Ingredients

• 1 1/2 cups uncooked quinoa
• 3 cups water
• 1/4 cup fresh basil, coarsely chopped
• 3 cups fresh arugula, roughly chopped
• 1 cup zucchini, quartered and sliced
• 1 cup fresh or roasted tomatoes, chopped
• 8 ounces mozzarella al fresca, drained
• 1 tablespoon Italian or Tuscan seasoning
• Pinch salt
• Sweet Lemon Garlic Vinaigrette
• 1/2 cup fresh lemon juice
• 2-3 tablespoons olive oil
• 1 1/2 tablespoons honey
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• Season with pepper to taste

Directions

1. Make the vinaigrette by mixing together lemon juice, olive oil, honey, garlic and salt in a small Mason jar or bowl. Set in the fridge to chill until ready to serve.

2. Prepare quinoa according to package directions.

3. Once quinoa is cooked, set in the fridge and chill until completely cooled. Meanwhile prepare arugula, tomatoes, basil and zucchini, chopping as directed.

4. Once the quinoa has cooled, add to serving bowl, add arugula, basil, zuchinni, and tomatoes; gently toss to combine.

5. Toss the fresh mozzarella with the tablespoon of Italian or Tuscan seasoning. Add the cheese with the seasoning to the salad.

6. Add chilled dressing to the salad and gently toss.

7. Serve immediately or set in the fridge until ready to serve, up to 1 hour before.

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