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Beet, Corn and Quinoa Salad

Beet, Corn and Quinoa Salad Recipe

  • 1 cup dry quinoa
  • 3 cups chicken or vegetables stock
  • 4 beets, quartered and ends trimmed off
  • 3 tbsp olive oil, divided
  • 1 1/2 cups fresh corn on the cob, kernels removed
  • 1 cup small fresh mozzarella balls, halved
  • 10 basil leaves, cut into a chiffonade
  • 1 shallot, finely chopped
  • 2 tbsp champagne vinegar
  • 1 teaspoon Dijon mustard
  • sea salt and freshly cracked black pepper to taste
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