Tricolore Quinoa Salad from The Quinoa Cookbook by Penny Doyle

Ingredients

• salt and ground black pepper
• cured Italian meats and ciabatta bread, to serve
• 2.5 ml/½ tsp Dijon mustard
• 45 ml/3 tbsp pine nuts
• 50 g/2 oz sun-dried tomatoes, rehydrated in boiling water for 2 hours
• 75 g/3 oz/½ cup pearl quinoa
• 90 ml/6 tbsp balsamic vinegar
• about 20 cherry tomatoes, or 8 ripe plum tomatoes, cut in half
• 225 g/8 oz fresh mozzarella cheese, chopped or torn into small pieces
• 1 garlic clove, crushed
• 45 ml/3 tbsp olive oil
• 25 g/1 oz fresh basil leaves