Rinse quinoa under cold water. In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, cover, and simmer for about 15 minutes until fluffy. Let it sit, covered, for 5 minutes.

In a large mixing bowl, fluff the cooked quinoa and let it cool slightly. Add the halved cherry tomatoes, diced mozzarella, and chopped basil. Toss gently to combine.

Drizzle balsamic glaze and olive oil over the salad mixture. Toss gently to coat each ingredient evenly with the dressing.

Cover the salad tightly and chill in the refrigerator for at least 30 minutes for enhanced flavors.