Tomato basil quinoa

1. 1. Make the quinoa according to package instructions. While the quinoa cooks, complete Step 2 and 3. You also can do this step in advance (which is helpful to allow the quinoa to cool).

2. 2 Prepare the ingredients: Dice the garlic. Chop the onion. Cut both the spinach and basil into thin strips (chiffonade). Chop the mozzarella into cubes.

3. 3 Saute the vegetables: In a skillet, heat 1 tablespoon olive oil. Add the onion and saute for about 3 minutes until softened, stirring occasionally. Add the garlic, and saute about 1 to 2 minutes. Then add tomatoes, along with 1 teaspoon salt, and fresh ground pepper. Stir to combine, and cook for 2 minutes. Then add spinach, cover, and wait until the spinach wilts down, a few minutes.

4. 4 When the quinoa is complete, make sure to let it sit per the cooking instructions, to ensure it is fluffy and not waterlogged. You can serve the quinoa warm or at room temperature. Either, way it is also helpful to let it cool outside of the pan in a bowl; a tip to cool it down very quickly is to spread it out in a layer on a baking sheet.

5. 5 Mix the quinoa with the warm vegetables. Prior to serving, stir in the fresh basil and mozzarella. If you serve it warm, the mozzarella will melt into the quinoa. If you serve it at room temperature, the mozzarella will stay in chunks

6. Andrea's note- I have only made this salad cold without onion and without cooking the spinach and tomatoes. Shaved parmesan also works in place of fresh mozzarella.