Ingredients
1
carton (32 oz) Progresso™ chicken or vegetable broth
2
cups uncooked quinoa
1
teaspoon salt
3
tablespoons balsamic vinegar
1
tablespoon Dijon mustard
1/2
teaspoon black pepper
1/3
cup olive oil
2
cups halved cherry tomatoes (about 10.5 oz)
8
oz fresh mozzarella, cut into 1/2-inch cubes
1/2
cup julienne fresh basil leaves, plus additional for garnish
Preparation
In 2-quart saucepan, heat broth to boiling over high heat. Add quinoa and 1/2 teaspoon of the salt. Reduce heat to low; cover and simmer about 15 minutes or until all broth is absorbed. Transfer to large bowl. Refrigerate at least 1 hour until cool.
In small bowl, beat vinegar, mustard, remaining 1/2 teaspoon salt and the pepper with whisk. Slowly beat in olive oil.
Stir tomatoes, mozzarella and vinaigrette into cooled quinoa. Gently stir in 1/2 cup basil leaves.
Transfer to serving bowl; garnish with additional basil.
