INGREDIENTS
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1/2 cup quinoa
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1 cup chicken stock
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salt
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2 teaspoons Dijon mustard
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2 teaspoons balsamic vinegar
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2 teaspoons extra virgin olive oil
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salt and pepper
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2 cups baby spinach or arugula leaves
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1/2 cup quarter cherry or grape tomatoes
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1/2 cup red onion, very thinly sliced in half moons
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1 to 2 tablespoons buffalo mozzarella, torn or diced