Caprese Salad with Tricolor Quinoa





350 gr Quinoa Tricolore Rewild

150 grams of mozzarella

2 medium-sized tomatoes almost fully mature

5 basil leaves

1 clove garlic

salt and oil q.s.

Doses for

Boil 2 liters of lightly salted water. Add 350 grams of  Quinoa Rewild and boil for about 20 minutes. Drain well the quinoa and leave it to cool. Separately, cut into small cubes 2 medium-sized tomatoes almost completely mature and 150 gr mozzarella. Season the tomato and mozzarella with a clove of garlic cut into thin slices, 5 basil leaves washed and cut and salt to taste. When the Quinoa is cold, add seasoning, still a little olive oil, stir and serve.