Serves 5-6

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)

Vinaigrette

Balsamic vinegar

Extra virgin olive oil

Spoonful of Dijon mustard

Oregano (more for fresh, less for dried)

Minced garlic

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.

Eat.