Bocconcini and Oregano Salad

By Patricia Green & Carolyn Hemming

3/4 cup (185 mL) quinoa
1 1/2 cups (375 mL) water
1 cup (250 mL) diced zucchini
1 cup (250 mL) halved cherry tomatoes
1/2 cup (125 mL) diced red onion
1/2 cup (125 mL) frozen green peas, thawed
1 cup (250 mL) diced red bell pepper (about 1 pepper)
1/2 cup (125 mL) diced yellow bell pepper
3 Tbsp (45 mL) balsamic vinegar
2 Tbsp (30 mL) extra virgin olive oil
1 Tbsp (15 mL) Dijon mustard
2 Tbsp (15 mL) finely chopped fresh oregano (or 2 tsp/10 mL dried oregano)
2 tsp (5 mL) minced fresh garlic
pinch salt
pinch ground black pepper
1 cup (250 mL) halved mini bocconcini cheese pieces

Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Remove the lid and fluff the cooked quinoa with a fork. Set aside to completely cool.

Combine the zucchini, tomatoes, onion, peas and red and yellow pepper in a large bowl.

Whisk the vinegar, olive oil, mustard, oregano, garlic, salt and pepper together in a small bowl. Pour the dressing over the vegetables and thoroughly mix all the ingredients. Add the quinoa and bocconcini and mix until evenly combined. Serve immediately or refrigerate for up to 2 days.

Gluten-Free Vegetarian

Recipe courtesy of Whitecap Books. To read the review for Quinoa 365: The Everyday Superfood please click here.