Quinoa Salad with Bocconcini
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Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • ¾ cup (185 mL) quinoa
  • 1½ cups (375 mL) water
  • 1 cup (250 mL) diced cucumber
  • 1 cup (250 mL) halved cherry tomatoes
  • ½ cup (125 mL) diced red onion
  • 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 (15 mL) finely chopped fresh oregano (or 2 tsp/10 mL dried oregano)
  • 2 tsp (5 mL) minced fresh garlic
  • pinch salt
  • pinch ground black pepper
  • 1 cup (250 mL) halved mini bocconcini cheese pieces
Instructions
  1. 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.
  2. Combine the cucumber, tomatoes, onion, red and yellow pepper in a large bowl.
  3. 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/