Quinoa is a rockstar. It's a complex carb, high in protein and doesn't contain gluten or wheat. I love adding it to any salad or finding recipes where it's the main ingredient. This recipe is from one of my favorite cookbooks, Quinoa 365, The Everyday Super Food. It's perfect for anytime of the year and is easy to take on the road. So much so, I might have packed this as a to-go lunch to eat on the plane at least more than once.
Quinoa, 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.