Beet, Corn And Quinoa Salad

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What's Gaby Cooking
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1 cup dry quinoa

3 cups chicken or vegetables stock

4 beets, quartered and ends trimmed off

3 tbsp olive oil, divided

1 1/2 cups fresh corn on the cob, kernels removed

1 cup small fresh mozzarella balls, halved

10 basil leaves, cut into a chiffonade

1 shallot, finely chopped

2 tbsp champagne vinegar

1 teaspoon Dijon mustard

sea salt and freshly cracked black pepper to taste

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