Italian Salad Meal Prep πŸ…

Eat good, feel good!

Ingredients

255g Quinoa
128g Cherry tomatoes chopped
Vegan mozarella balls
10 - 15 Basil leaves torn
3-4 tablespoons Rice vinegar
2-3 tablespoons Olive oil
3/4 teaspoons Salt
1/2 teaspoon Black pepper

Instructions

Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. Combine one part quinoa with two parts water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes (small amounts of quinoa will be ready closer to 10 minutes; larger amounts between 15 to 20). Reduce heat as time goes on to maintain a gentle simmer.

Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork. Season with salt, to taste.

Add all remaining ingredients and toss very well to combine. Taste and see if salad needs more vinegar, salt, etc. and season or tweak accordingly.

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