i am addicted to this grain. not only is it a complex carb, but it doesn’t contain gluten or wheat and is high in protein. we used a lot of this when we were on our food allergy test as well as when i was on my vegan stint.

as i mentioned earlier, i got this awesome recipe book from costco, ‘quinoa 365.”   i’ve officially fallen in love with a new summer salad.  so much in so, i’ve made it twice and have double the recipe on the second try. it’s that good.

bocconcini and oregano salad
serves 4-6

3/4 c. quinoa
1 1/2 c. water
1 c. diced zucchini
1 c. halved cherry tomatoes
1/2 c. diced red onions
1/2 c. frozen baby green peas, thawed
1 c. diced red bell pepper
1/2 c. diced yellow bell pepper
3 tbs. balsamic vinegar
2 tbs. extra virgin olive oil
1 tbs. dijon mustard
2 tbs. finely chopped fresh oregano (or 2 tsp dried oregano)
1 tsp. minced fresh garlic
pinch of salt
pinch of ground black pepper
1 cup of halved mini bocconcini cheese pieces (or you can go vegan and use tofu)

bring 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 and completely cool.

combine the zucchini, tomatoes, onions, peas, red and yellow bell peppers 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 3 days.

i’ve also tried a lot more of the recipes that have all turned out amazing. i’ll be sharing more in the future!