1 box red quinoa
1 jar roasted red peppers, drained and patted dry
8 Roma tomatoes
1 log fresh mozzarella cheese
2 cups balsamic vinegar
Pesto
Make quinoa according to package directions.
Pour balsamic vinegar in a saucepan over medium heat. Simmer until volume is reduced by half, keeping an eye on it and stirring it often.
Dice peppers, tomatoes* and cheese*.
To layer the salad, add 1⁄4 of the quinoa to a medium (preferably clear) bowl. Top with 1⁄4 of the tomatoes, and then add 1⁄4 of the vinegar, add 1⁄4 of the cheese, next spread a thin layer of pesto, and top with 1⁄4 of the roasted red peppers. Repeat 3 more times.
*It looks very pretty made with the tomatoes and cheese sliced and layered with the edges just overlapping, but it makes for difficult serving.
