I made this quinoa salad today with some leftover cooked quinoa. I planned to make a Caprese style salad and, in a spontaneous moment, added some lox. It pays to experiment sometimes. It turned out very well.
Caprese Quinoa Salad with Lox
2 cups cooked quinoa
8 oz. cherry tomatoes, halved
6 oz. fresh mozzarella, cut into chunks
A bunch of chopped basil
4 oz. lox, chopped into small pieces
salt and pepper to taste
2 tbsp. red wine vinegar
2 tbsp. extra virgin olive oil