2medium tomatoessliced (I like Campari tomatoes unless I have fresh from my garden)
1packaged ball of Burrata cheese
5-6basil leavesthinly sliced
1 1/2tablespoonsgood and fruity extra virgin olive oil
kosher salt and freshly ground black pepper
Layer tomato slices in a salad bowl or plate. Remove the Burrata cheese from it's package and drain the water. Gently tear the cheese ball in half, reserving one half for another salad or other use (you should use the drained cheese within a day after draining.) Add the quinoa and basil leaves and drizzle with the olive oil and balsamic vinegar. Season with the kosher salt and freshly ground pepper and serve.
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