This quinoa salad recipe is one of the few ones I got from the Quinoa cookbook my co-worker lent me last month. It consists of colorful vegetables and refreshing bocconcini tossed with a tangy dressing consisting of balsamic vinegar, extra virgin oil, Dijon mustard, oregano and garlic. This quinoa salad is not only pleasing to the eyes but also to the palate.
Cooking Tips for Perfect Quinoa
Cooking quinoa might seem straightforward, but there are a few tips to ensure it turns out perfectly every time. Start by rinsing the quinoa under cold water before cooking. This step removes the natural coating called saponin, which can give a bitter taste. Use a ratio of 2 cups of water for every cup of quinoa. Bring the water to a boil, then reduce the heat and cover the pot, allowing it to simmer for about 15 minutes. Once the water is absorbed, let it sit for an additional 5 minutes off the heat, covered. Fluff it with a fork before adding it to the salad. This method gives you light and fluffy quinoa, avoiding that mushy texture. If you want to add extra flavor, consider cooking the quinoa in vegetable broth instead of water. This small change can enhance the overall taste of your salad, making it even more delicious.
Serving Suggestions and Pairings
This quinoa salad with bocconcini is versatile and can be served in several ways. For a light lunch, enjoy it on its own in a bowl. If you are preparing a dinner spread, it works beautifully as a side dish alongside grilled chicken or fish. For a vegetarian option, pair it with roasted vegetables or stuffed peppers. You can also serve it in lettuce cups for a fun twist, making it a great finger food for gatherings. If you have leftovers, consider using them as a filling for wraps or sandwiches. Another idea is to top it with some sliced avocado or a sprinkle of nuts for added texture and flavor. The salad also holds up well, so it can be made ahead of time and served chilled or at room temperature. This makes it an excellent option for meal prep or potlucks, where it can be enjoyed by a crowd.
Frequently Asked Questions
What can I substitute for quinoa in this salad?
If you’re looking for a substitute, try using couscous or bulgur. Both have a similar texture and will work well with the veggies and dressing.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge. It should stay fresh for about 3 days, but the veggies might lose some crunch over time.
Can I make this salad ahead of time?
Making this salad ahead is a great idea. Just prepare the quinoa and chop the veggies, then mix everything together right before serving to keep it fresh.
What are some good serving suggestions?
This salad pairs nicely with grilled chicken or fish for a complete meal. You could also serve it as a side dish at barbecues or potlucks.
What common mistakes should I avoid when cooking quinoa?
One common mistake is not rinsing the quinoa before cooking, which can lead to a bitter taste. Also, make sure to let it sit covered after cooking to steam and fluff up properly.
Quinoa Salad with Bocconcini
Ingredients
- 3/4 cup 185 mL quinoa
- 1 1/2 cups 375 mL water
- 1 cup 250 mL diced cucumber
- 1 cup 250 mL halved cherry tomatoes
- 1/2 cup 125 mL diced red onion
- 1 cup 250 mL diced red bell pepper (about 1 pepper)
- 1/2 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
- 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.
Excuse me, “bocconcini” as in “bite-sized pieces” of what?
I get it’s some cheese, but could you please explain what kind of cheese is used? Maybe mozzarelline or feta pieces? What should I be looking for flavour-wise?
Hi,
Bocconcini are small mozzarella cheese balls. This salad recipe requires slicing the cheese balls in half. Hope this helps!