Quinoa Caprese

From Shape magazine, this can be spooned over lemon- and olive-oil-dressed arugala

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup quinoa
• 1 (14 ounce) can low sodium chicken broth
• 1  pint cherry tomatoes, each halved
• 3  ounces mozzarella cheese, diced
• 1  cup  torn basil leaves
• 2 1⁄2 tablespoons fresh lemon juice
• 1  tablespoon garlic oil
•  salt & freshly ground black pepper

Directions

1. Rinse quinoa thoroughly.
2. Bring broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, and simmer until tender and liquid has been absorbed, about 12-15 minutes. Fluff quinoa with a fork and transfer to a large bowl to cool.
3. Stir in cherry tomato halves, mozzarella and basil.
4. Combine lemon juice and oil; stir to blend. Pour over quinoa mix and toss well. Season with salt and pepper.