Tomato, Mozzarella, and Basil Quinoa Salad (gluten-free)

cooked quinoa (start with 1 cup uncooked quinoa, 2 cups water, and cook according to package directions)

grape or cherry tomatoes (substitute with any variety diced tomatoes)

(about 1 cup) mini fresh mozzarella cheese balls (substitute with crumbled feta, blue cheese, or your favorite cheese)

about 10 to 15 torn basil leaves, or to taste

to 4 tablespoons rice wine vinegar

to 3 tablespoons olive oil

salt, or to taste

black pepper, or to taste

sugar, optional and to taste (brings out the flavor of the tomatoes and balances the vinegar)