Today over as LifeasMom it’s once again time for the Ultimate Recipe Swap. This week it’s all about picnic food. This salad is another winner from my new quinoa cookbook Quinoa 365. It has a delicate flavored cheese with crisp veggies, and a lovely oregano vinaigrette that’s perfect for an outdoor gathering. You could also serve it as it’s own meal since the quinoa is a protein. A truly magic grain indeed!
Celebrate the Feast!
Bocconcini & Oregano Salad
adapted from Quinoa 365
3/4 cup Quinoa
1 1/2 cups water
1 cup zucchini, diced
1 cup halved cherry tomatoes
1/2 cup diced red onions
1/2 cup frozen baby green peas, thawed
1 cup diced red bell pepper
1/2 cup diced yellow bell pepper
3 Tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoon finely chopped fresh oregano (or 2 teaspoons dried)
1 teaspoon minced fresh garlic
pinch of salt
pinch of ground pepper
1 cup halved mini bocconcini cheese pieces
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 zucchini, tomatoes, onion, peas, and red and yellow pepper together 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 3 days.
Return to The Catholic Conspiracy