
© Ryan Szulc

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.
This article was accurate when it was published. Please confirm rates and details directly with the companies in question.
Comments
Post a comment