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Quinoa Bocconcini Salad


3/4 cup quinoa

1.5 cups water

1 cup diced zucchini

1 cup cherry tomatoes, sliced in half

1/4 cup diced red onion

1/2 cup thawed frozen baby peas

1 cup diced red pepper

1/2 cup diced yellow or orange pepper

4 Tbsp balsamic vinegar

2 Tbsp extra virgin olive oil

1 Tbsp dijon mustard

2 Tbsp chopped oregano (or 2 tsp dried oregano)

1 tsp minced garlic

Salt and pepper to taste

1 cup mini bocconcini cheese

1) Cook Quinoa: Rinse quinoa in a strainer. Bring to a boil with the water in a saucepan. Cover and reduce heat to simmer, cooking for 10 more minutes. Turn heat off and leave to rest for 5 minutes. Fluff with a fork and set aside to cool.

2) Mix together zucchini, tomato, red onion, peas, red and yellow peppers in a large bowl.

3) Mix dressing: whisk vinegar, olive oil, mustard, oregano, garlic and salt and pepper together in a small bowl.

4) Pour dressing over veggies. Add quinoa and bocconcini and mix.

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