- 2½ cups quinoa, rinsed and drained well
- 4 cups water
- Kosher salt
- 3 tablespoon extra virgin olive oil
- 2 large ripe tomatoes, cut into small dice
- 2 cups diced leftover chicken
- Kernels cut from 3 ears fresh sweet corn
- 6 ounces fresh mozzarella cheese, cut into small dice
- 3 scallions (white and green parts), trimmed and thinly sliced
- 16 fresh basil leaves, torn into small pieces
- 1 tablespoon sherry vinegar or balsamic vinegar
- Bring the quinoa, water, 1 teaspoon salt, and 1 tablespoon of the olive oil to a boil in a medium saucepan. Reduce the heat to a gentle simmer, cover, and cook until the grains soften and appear to unravel, about 20 minutes.
- Meanwhile, in a large serving bowl, toss together the tomatoes, chicken, corn, mozzarella, scallions, half the basil, the remaining 2 tablespoons oil, and the vinegar.
- Drain the quinoa using a fine-mesh strainer. Add the quinoa to the serving bowl and toss well. Season generously with salt and pepper to taste. Serve immediately sprinkled with the remaining basil, or serve at room temperature.