Doctor's Review: Medicine on the Move

July 25, 2017

© Ryan Szulc

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Bocconcini and oregano salad

The perfect quinoa salad that's nutrient-dense and low in fat

¾ c. (180 ml) quinoa

1½ c. (375 ml) water

1 c. (250 ml) zucchini, diced

1 c. (250 ml) cherry tomatoes, halved

½ c. (125 ml) red onion, diced

½ c. (125 ml) frozen green peas, thawed

1 c. (250 ml) red pepper, diced

½ c. (125 ml) yellow pepper, diced

3 tbsp. (45 ml) balsamic vinegar

2 tbsp. (30 ml) extra-virgin olive oil

1 tbsp. (15 ml) Dijon mustard

2 tbsp. (30 ml) fresh oregano, finely chopped or 2 tsp. (10 ml) dried oregano

1 tsp. (5 ml) fresh garlic, minced

pinch salt

pinch ground black pepper

1 c. (250 ml) mini bocconcini cheese, halved

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 quinoa with a fork. Set aside to 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. Add the quinoa and bocconcini and mix until evenly combined. Serve immediately or refrigerate for up to 3 days. Serves 4 to 6.

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