Rinse quinoa under cold water. Combine with water and a pinch of salt in a saucepan, bring to boil, then simmer covered for 15 minutes.

Chop fresh tomatoes and mozzarella cheese. Finely slice basil.

In a bowl, combine cooled quinoa, tomatoes, mozzarella, and basil. Fold gently.

Drizzle with balsamic glaze and olive oil. Toss gently to coat.

Chill in the fridge for at least 30 minutes before serving.