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Soak the wheat berries in cold water overnight. In the morning, drain, replace with fresh water and simmer for 20 minutes, until tender. Drain and set aside.
Simmer the quinoa in 1.5 cups water for 15 minutes until all the water has been absorbed. Fluff and add to the cooked wheat berries in a large bowl.
Add the corn kernels, red onion, mozzarella cubes and grape tomatoes to the grain mixture and toss well. Then drizzle in the olive oil, vinegar and salt. Mix well.
-salad will keep refrigerated for up to 5 days
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