8 oz. small fresh mozzarella balls (pearls), or diced fresh mozzarella
1/4 cup balsamic vinaigrette dressing, (recipe below)
salt, to taste
Bring water to a boil in a medium-sized saucepan and stir in quinoa and brown rice. Cover, reduce heat to a simmer and cook until most all of the liquid is absorbed, about 15 minutes. Remove from heat, let stand 5 minutes. Let cool uncovered for 15 minutes or until just warm to the touch.
In a large bowl, combine cooled quinoa & brown rice, tomatoes, basil and mozzarella.
Make vinaigrette (below).
Toss everything together and add ¼ cup balsamic vinaigrette. Add more vinaigrette and/or salt to taste. Serve salad slightly warm, room temperature or chilled. Salad will keep in an airtight container for up to 5 days.
¼ cup balsamic vinegar
1 tsp Dijon mustard
2 tsp honey
Pinch of salt
½ cup olive oil
In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey and pinch of salt. Slowly add the olive oil, whisking it into the mixture until thoroughly combined. Store vinaigrette in an airtight container for up to two weeks.