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Bocconcini and Oregano Salad Recipe

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This recipe for Bocconcini and Oregano Salad is from Nana Sprinkles , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup quinoa
1 1/2 cups water
1 cup diced zucchini
1 cup halved cherry tomatoes
1/2 cup diced red onion
1/2 cup sugar snap peas chopped
1 cup diced red bell pepper
1/2cup diced yellow bell pepper
3 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 Tbsp. Dijon mustard
1 Tbsp. finely chopped fresh oregano(or 2 tsp. dried oregano
1 tsp. minced fresh garlic
pinch of salt and pepper
1 cup halved mini bocconcini cheese pieces
Directions:
Directions:
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 cool completely.
Combine the zucchini, tomatoes, onion, peas, and 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 up to 3 days.

 

 

 

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