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Prepare the quinoa* by first cooking it (instructions in notes), then allowing it to chill in the refrigerator for 1-3 hours before beginning your salad. Alternatively, you can use leftover cooled quinoa.
Once the quinoa is cool, break up any large chunks with a fork.
Add the quartered cherry tomatoes, sliced mini mozzarella, and fresh basil. Toss well to combine.
Prepare the dressing. Add the olive oil, Dijon mustard, and salt to a small bowl or blender. Whisk or blend to combine.
Pour the dressing over the quinoa salad, then toss well to ensure it is evenly distributed.
Taste and adjust salt (if needed). The mozzarella has varying levels of saltiness, so it’s important to go by taste!
Serve in bowls garnished with a drizzle of balsamic glaze and additional fresh basil (if desired).