1/2 cup quinoa
1/2 cup wheat berries
2 ears corn, shucked
1/4th of a red onion, minced
2 cups sliced grape tomatoes
1/4 tsp salt
4 oz smoked mozzarella, cubed
2 T extra virgin olive oil
2 T balsamic vinegar
Soak the wheat berries in cold water overnight. In the morning, drain, replace with fresh water and simmer for 20 minutes, until tender. Drain and set aside.
Simmer the quinoa in 1.5 cups water for 15 minutes until all the water has been absorbed. Fluff and add to the cooked wheat berries in a large bowl.
Add the corn kernels, red onion, mozzarella cubes and grape tomatoes to the grain mixture and toss well. Then drizzle in the olive oil, vinegar and salt. Mix well.
**salad will keep refrigerated for up to 5 days
30 minutes (not including time to soak wheat berries overnight)