Beet, Corn and Quinoa Salad

INGREDIENTS

• 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