- 1/2 cup pesto
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon pepper
- 2 1/2 cups cooked and cooled Quinoa
- 1 pint quartered cherry or grape tomatoes
- 6 ounces fresh mozzarella cheese
In a large bowl, whisk together the pesto, extra-virgin olive oil and pepper. Add the cooked and cooled Quinoa, quartered tomatoes and fresh mozzarella cheese, cut into small cubes. Season with salt and serve.