Bolivian Recipes: Quinoa Salad / Ensalada de Quinua

A quickly prepared quinoa salad with tomato, mozzarella, and basil: a delicious appetizer.

• 2 cups Quinoa
  
• 4 cups of water or broth
  
• 2 cups of mozzarella cheese
  
• 1 tomato
  

• 12 fresh basil leaves
  
• 4 tbsp olive oil
  
• Salt and Pepper
  
• Optional: 2 tablespoons of pesto balsamic vinegar (Aceto Balsamico) for decorating

• 1. Rinse quinoa well to remove some of the bitter taste, and cook for 20 minutes in water or broth over medium heat until it is soft and slightly translucent. 
  
• Cut tomatoes and fresh mozzarella into small cubes.
  
• 3. Chop the basil and set aside 4 leaves for decoration.
  

• 4. Mix everything with salt, pepper, olive oil, and pesto (optional) and season.
• 5. Serve on a plate as an appetizer.
  
• 6. The salad can be garnished with balsamic vinegar (Aceto Balsamico) and served in various shapes.