Caprese Quinoa Salad

Rinse quinoa under cold water in a fine mesh sieve and then add to the saucepot along with the 2 1/2 cups water. bring to a boil (do not still while its boiling and cooking so treat it like rice) then reduce heat and simmer for 15-18 minutes or until sprouted and water has evaporated. then fluff with a fork after cooking and transfer to a boil to let it cool completely and set aside (its best to refridgerate until cold) and then add the mozzarella and tomatoes and set aside. in a mason jar layer with olive oil, balasmic vinegar, agave, lime juice, a little alt and pepper and chopped basil and then close the lid tight and shake hard for 25-30 seconds and then pour over the quinoa and toss well to combine, divide into bowls and enjoy