Ingredients
- 1 cup Bob’s Red Mill quinoa
- 8 ounces mozzarella, diced
- 1 cup cherry tomatoes, halved
- ½ cup fresh basil leaves, chiffonade
- 1 avocado, halved, seeded, peeled and diced
- 2 tablespoons pine nuts
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
