Quinoa Salad with Bocconcini

Quinoa salad bursts with fresh cucumber, juicy cherry tomatoes, and creamy bocconcini, all tossed in a zesty balsamic dressing for a refreshing, colorful dish.

Course Salad

Cuisine Mediterranean

Keyword easy meal, fresh ingredients, healthy recipe, quinoa salad, vegetarian

Prep Time 25

Cook Time 25

Total Time 50

Servings -6 servings

Calories 300kcal

Author Liza A

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.

Notes

Recipe source: Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming

Nutrition