Pesto Quinoa Salad: The Flavor Burst You Need!

Ingredients:

• 2/3 cup Water, to cook quinoa
• 1/3 cup Quinoa, rinsed
• 3 tbsp Grabenord Vegan Pesto
• 1 tbsp Onion, finely chopped
• 1 tbsp Extra Virgin Olive Oil
• 1 tsp Balsamic Vinegar
• Salt, to taste
• 1 Red Bell Pepper, chopped
• 1 cup Cherry Tomatoes, quartered
• ½ cup Grabenord Vegan Mozzarella Cheese, cut into small cubes
• 2 tbsp Fresh Basil, sliced thinly

Procedure:

• In a pot, bring the water to a boil.
• Once the water has boiled, add in the quinoa.
• Reduce the heat to a simmer and continue to cook the quinoa covered until liquid is absorbed, about 10-12 minutes.
• Once the quinoa is cooked, remove it from the water and let it cool down.
• In a bowl, mix the pesto, onion, oil, vinegar, and salt until well combined into a dressing.
• Add the bell pepper, tomatoes, mozzarella cheese, and quinoa.
• Cover the bowl and refrigerate for 1 hour so that the quinoa can absorb all of the flavors.
• Garnish with the thinly sliced basil and serve chilled!