Message from Maggie: I created this summer quinoa salad for the bridal shower I hosted last weekend.

Ingredients:

• 2 cups cooked quinoa (start with 1 cup uncooked quinoa, 2 cups water, and cook according to package directions)
• 1/2 cup yellow grape tomatoes
• 1/2 cup red grape tomatoes
• 1 cup mini fresh mozzarella cheese balls
• 10 basil leaves chopped
• 4 tablespoons rice wine vinegar
• 3 tablespoons olive oil
• 3/4 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste

Instructions:

1. Cook quinoa according to package directions and place in a large bowl.
2. Add all remaining ingredients and toss well to combine. Taste and see if salad needs more vinegar, salt, etc. and season or tweak accordingly.
3. Salad can be served immediately or transfer to an airtight container, refrigerate, and allow flavors to marry for up to 24 hours before serving.

Allergies:

• This recipe is gluten free.
• This recipe can be made vegan and dairy free by committing the cheese.

Instructions with photographs:

1. Cook quinoa according to package directions and place in a large bowl.
2. Add all remaining ingredients and toss well to combine. Taste and see if salad needs more vinegar, salt, etc. and season or tweak accordingly.
3. Salad can be served immediately or transfer to an airtight container, refrigerate, and allow flavors to marry for up to 24 hours before serving.