• 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


  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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