Pesto Quinoa with Tomatoes & Fresh Mozzarella


  • 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
  • Salt


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.

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