Ingredients:

• 1c quinoa
• 2c chicken broth
• 2 garlic cloves, whole
• 1c basil, shredded or torn
• 1 pint cherry, or grape tomatos, quartered or halved
• 10 – 15 mozzarella ciliegine (small mozzarella balls) or 3/4 of a large ball cubed
• 2T garlic olive oil
• salt & pepper

Directions:

1. Rinse/soak quinoa. Place broth & garlic in a medium sauce pan over high heat. Bring to a boil, add quinoa & reduce heat to medium low. Simmer for 15 minutes until all broth is absorbed & quinoa is slightly transparent.
2. Transfer quinoa to a large bowl & place in refrigerator to cool. (1-2 hours)
3. Meanwhile, prepare basil, mozzarella & tomatos. Once quinoa is cool, pick out garlic cloves & mince them back into the quinoa. Add basil, mozzarella, tomatos, oil, salt & pepper. Serve.

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