1 cup (250 mL) halved mini bocconcini cheese pieces
Instructions
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 cucumber, tomatoes, onion, 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 all the ingredients. Add the quinoa and bocconcini and mix until evenly combined. Serve immediately or refrigerate for up to 2 days.
Notes
Recipe source: Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming
Recipe by Salu Salo Recipes at https://salu-salo.com/quinoa-salad-bocconcini/