INGREDIENTS
3/4 cup
quinoa (uncooked)
1 1/2 cups
water
1/4 tsp
sea salt
1 pint
cherry tomatoes (cut in half)
8 oz
pearl mozzarella
1/2 cup
fresh basil (chiffonade)
1/4 cup
olive oil
1/4 cup
balsamic vinegar
1 tbsp
maple syrup
1/2 tbsp
mustard
sea salt
1/8 tsp
garlic powder