Serves 2!


1/2 cup uncooked quinoa

1 1/2 cups mini pear tomatoes halved

1/2 cup thinly sliced fresh basil

1 cup mozzarella pearls

1 avocado chopped

3 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

1/4 tsp sea salt

pinch of freshly ground black pepper



  1. Cook quinoa according to the directions on the package. Let it cool down completely.
  2. Add the tomatoes, mozzarella, basil and avocado.
  3. In a separate bowl whisk together the balsamic vinegar, olive oil, salt and pepper and then pour over quinoa and toss to coat. Serve.