Caprese Quinoa Salad (Winning recipe from the San Mateo County Fair)

dear friends, fans and readers, today i competed in the heart healthy entree contest at the san mateo county fair, i won 2nd place and i feel proud of myself and worked very hard on my culinary adventures and dreams. i made my caprese quinoa salad made with tomatoes, basil, and mozzarella so please enjoy my photos and a recipe xoxxo

Caprese Quinoa Salad

1 1/2 cups quinoa
2 1/2 cups water
2 cups halved cherry tomatoes
2 cups cubed fresh mozzarella
basil vinagrette
2 tbl olive oil
2 tsp balasmic vinegar
2 tbl agave nectar
juice of 2 limes
2 tbl chopped basil
a little salt and pepper to taste

rinse quinoa under cold water in a fine mesh sieve and then add to the saucepot along with the 2 1/2 cups water. bring to a boil (do not still while its boiling and cooking so treat it like rice) then reduce heat and simmer for 15-18 minutes or until sprouted and water has evaporated. then fluff with a fork after cooking and transfer to a boil to let it cool completely and set aside (its best to refridgerate until cold) and then add the mozzarella and tomatoes and set aside.
in a mason jar layer with olive oil, balasmic vinegar, agave, lime juice, a little alt and pepper and chopped basil and then close the lid tight and shake hard for 25-30 seconds and then pour over the quinoa and toss well to combine, divide into bowls and enjoy!