Cook quinoa according to package directions; allow to cool to room temp.  In a small bowl, whisk olive oil, vinegar, salt and pepper; set aside.

Slice tomatoes in half, chop apple, roughly chop pecans, cut cheese into cubes, and thinly slice basil. Add to quinoa.

Drizzle dressing over quinoa; toss gently to coat evenly.  May be served at room temperature or chilled for later.