Bocconcini and Oregano Salad

Name: Bocconcini and Oregano Salad
Cuisine: Italian
Ingredients: ¾ cup (185 mL) quinoa; 1½ cups (375 mL) water; 1 cup (250 mL) diced zucchini; 1 cup (250 mL) halved cherry tomatoes; ½ cup (125 mL) diced red onion; ½ cup (125 mL) frozen baby green peas, thawed; 1 cup (250 mL) diced red bell pepper (about 1 pepper); 1 cup (250 mL) diced red bell pepper (about 1 pepper); ½ 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 (30 mL) finely chopped fresh oregano (or 2 tsp/10 mL dried oregano); 2 Tbsp (30 mL) finely chopped fresh oregano (or 2 tsp/10 mL dried oregano); 1 tsp (5 mL) minced fresh garlic; Pinch salt; Pinch ground black pepper; 1 cup (250 mL) halved mini bocconcini cheese pieces

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

The delicate flavor of this popular Italian cheese and the crisp vegetables blend perfectly with the oregano vinaigrette.

Ingredients

¾ cup (185 mL) quinoa
1½ cups (375 mL

Europe
Italy
Vegetarian
Gluten-free

Method

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 vi