Step 1

Make the vinaigrette by mixing together lemon juice, olive oil, honey, garlic, and salt in a small mason jar or bowl. Set in the fridge to chill until ready to serve.

Step 2

Prepare quinoa according to package directions.

Step 3

Once quinoa is cooked, set in the fridge and chill until completely cooled. Meanwhile prepare arugula, tomatoes, basil, and zucchini, chopping as directed.

Step 4

Once the quinoa has cooled, add to serving bowl, add arugula, basil, zuchinni, and tomatoes; gently toss to combine.

Step 5

Toss the fresh mozzarella with the tablespoon of Italian or Tuscan seasoning. Add the cheese with the seasoning to the salad.

Step 6

Add chilled dressing to the salad and gently toss.

Step 7

Serve immediately or set in the fridge until ready to serve, up to 1 hour before.