QUINOA SALAD WITH BOCCONCINI AND OREGANO
2 cups (dry weight) quinoa
2 zucchini, diced
Grape tomatoes, halved (cherry tomatoes are a bit too big)
Red onion, diced
½ – 1 cup frozen green peas, thawed
Red and yellow bell peppers, diced
Bocconcini cheese, diced into pieces (mozzarella works as an alternative)
Extra virgin olive oil
Spoonful of Dijon mustard
Oregano (more for fresh, less for dried)
Salt & black pepper
Cook quinoa well beforehand so that it has time to cool. Thaw out the peas at the same time.
Chop everything and toss into a bowl. Mix vinaigrette in a small bowl or mixer, then combine with salad. Throw cheese on top, combine.
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Tags: Condiments, Cook, Food and drink, Foods, Neapolitan cuisine, oil, OREGANO, QUINOA SALAD WITH BOCCONCINI, Self-Storage REITsprevious - next
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