Bocconcini and Oregano Salad

  Have you tried quinoa yet?  If not, I would encourage you to do so.  There are so many ways you can use quinoa:  in salads, desserts, main dishes, breakfast, and more.  You can make it on your stovetop or in a rice cooker.  I have made Mediterranean quinoa salad for years and love it.  This recipe is a different one and comes from a great quinoa cookbook:  Quinoa 365:  The Everyday Superfood by Patricia Green and Carolyn Hemming.  Whether you use this recipe or another one, the great thing about quinoa salads is that you can vary the ingredients to suit your taste - as well as what you have on hand.  I will include the original recipe as well as my own substitutions.  Quinoa salads keep in the fridge for several days, making them a great choice for summer.  I know I will be making another batch of this delicious salad for our upcoming "camping" trip.

Doesn't this salad look fresh?  Summer time is the perfect time to include fresh produce from your own garden or the farmer's market.  The addition of fresh herbs makes a big difference too.

Ingredients

3/4 cup quinoa

1 1/2 cups water

1 cup diced zucchini

1 cup diced halved cherry tomatoes

1/2 cup diced red onion

1/2 cup frozen baby green peas, thawed

1 cup diced red bell pepper

1/2 cup diced yellow bell pepper

(For vegetables, use what you have on hand.  I used cucumber and a variety of peppers)

Dressing
3 Tb. balsamic vinegar

2 Tb. extra virgin olive oil

1 Tb. Dijon mustard

2 Tb. finely chopped oregano (I used fresh oregano, basil, and chives)

1 tsp. minced fresh garlic

Pinch salt

Pinch ground black pepper

1 cup halved mini bocconcini cheese pieces (I used havarti)

Method

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 vegetables in a large bowl (or add directly to cooled quinoa).

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 ingredients.  Add the quinoa (if you have not done so already) and bocconcini and mix until evenly combined.  Serve immediately or refrigerate for up to 3 days.

I love the variety of colour

The authors of the above mentioned cookbook share these amazing qualities of quinoa:  great source of protein, contains all eight essential amino acids, ideal for those with gluten intolerance, wheat allergies or other digestive disorders, and helps to build muscle, promote weight loss and stabilize blood sugar. 

Go ahead and have some fun with quinoa...