INGREDIENTS
2 cups
cherry tomatoes
Olive oil
Salt
2 cups
dry quinoa
1
avocado, cut into chunks
1/3
to ½ cup diced mozzarella (about 3-4 ounces)
3/4 cup
chickpeas, more if desired
1 clove
garlic, chopped
1/2 tsp
salt
1/2 cup
walnuts, toasted
1 cup
basil leaves
cayenne
1 1/2 tbsp
rice wine vinegar or lemon juice
1 tsp
Dijon mustard
4 tbsp
olive or canola oil or a mixture of the two