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Tomato Quinoa Salad

 2 large heirloom tomatoes, seeded and diced
 1 cup uncooked quinoa
 2 cups water
 15 oz can corn, drained
 ½ cup diced red onion
 4 oz fresh low-fat mozzarella, diced
 ⅛ cup chopped fresh parsley
 1 tbsp lemon juice
 2 tbsp olive oil
1

Add quinoa and water to medium pot and bring it to a boil. Cover, then reduce heat to simmer and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes.

2

Place into large bowl and fluff with a fork. Let cool.

3

Add corn, peas, onions, tomato, cheese, parsley, lemon juice and olive oil. Gently toss mixture until combined.