Quinoa Caprese Salad

This quinoa caprese salad has been a staple for my work lunch meal prep. The first time I made this recipe I kept the dressing separated until lunch. The second time I made this I mixed the dressing into the salad and both Dave and I had no issues with the ingredients not staying fresh from Sunday to our Friday lunch. This has been a great way to use our CSA cherry tomatoes as well as the cherry tomatoes from our two patio plants. This salad is a little low calorie though so I recommend bringing another side along with it to make it a more filling lunch. 

Recipe slightly adapted from Meal Plan Addict. 

Ingredients:

-1 pint container of cherry tomatoes, halved (we used about 200 grams each time)

-1 cup cooked quinoa 

-6.5 ounces ciliegine mozzarella cheese, halved

-1 bunch fresh basil diced into thin strips

-4 tablespoons white balsamic vinegar

-4 tablespoons olive oil

-Salt & Pepper to taste

Combine the cooked quinoa, cherry tomatoes, mozzarella cheese, and basil. Season with salt and pepper to taste and divide between your lunch containers. Combine the oil and white balsamic vinegar and drizzle over each serving or store separately from the salad until ready to serve.