INGREDIENTS
Dressing
1/2 cup
balsamic vinegar
6
garlic cloves (minced (more or less to taste))
1 tbsp
maple syrup
1 tsp
Dijon mustard
1 tsp
sea salt
1/2 cup
Pompenian olive oil
Salad
2 cups
cooked quinoa
1/4 cup
red onion (chopped fine)
1 cup
cherry tomatoes (halved)
1/2 cup
kalamata olives (pitted and chopped)
1/2 cup
fresh basil (torn)
8 oz
mozzarella balls (for vegan option use nut cheese)