Vegetable and quinoa salad is delicious when zucchini and bell peppers are in season. A delicious dressing with balsamic vinegar and oregano completes the dish.

This vegetable and quinoa salad recipe is fresh and versatile. This is called Bocconcini and Oregano Salad in the cookbook Quinoa 365, which I’ve been featuring and will complete a review soon. I renamed it for my recipe because it doesn’t need the bocconcini (fresh mozzarella cheese). In fact, it is much better with no cheese at all which makes this even more healthy as a vegan option. I felt the mozzarella was tasteless in the dish but if you’re set on using cheese, I would add feta.

This versatile salad is a great gluten-free option for pasta salad. The red and yellow bell peppers with the zucchini, red onions, tomatoes and peas make this super colorful and fresh. Balsamic vinegar, extra virgin olive oil and oregano, this dressing brings it all together. Easily interchangeable with your favorite garden produce, you could add mushrooms or even give it a kick with some jalapenos. This salad keeps well and just gets better the next day.

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5 from 3 votes

Vegetable and Quinoa Salad

This salad is a perfect vegan dish. You can also add feta or fresh mozzarella but it doesn't need it!

Course Salad

Prep Time 15

Total Time 15

Servings

Calories 167

Author Sally Humeniuk

Ingredients

For the Salad:

¾ cup quinoa
1 ½ cups water
1 cup zucchini, diced
1 cup cherry or grape tomatoes, halved
½ cup red onion, diced
½ cup frozen green peas, thawed
1 cup red bell pepper, diced, about 1 pepper
½ cup yellow bell pepper, diced

For the Dressing:

3 Tablespoons balsamic vinegar
2 Tablespoons extra virgin olive oil
1 Tablespoon Dijon mustard
2 Tablespoons fresh oregano, finely chopped or 2 teaspoons dried oregano
1 clove garlic, minced
1 dash salt
1 dash black pepper

Optional:

1 cup diced or crumbled feta cheese or cut mini fresh mozzarella cheese

Instructions

Make the Salad:

Bring ¾ cup quinoa and 1 ½ cups 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 6 more minutes. Remove the lid and fluff the quinoa. Set aside and allow to cool.
Combine 1 cup zucchini, 1 cup tomatoes, ½ cup onion, ½ cup peas, 1 cup red pepper, and ½ cup yellow pepper in a large bow.

Make the Dressing:

In a small bowl, Whisk together 3 Tablespoons vinegar, 2 Tablespoons olive oil, 1 Tablespoon mustard, 2 Tablespoon oregano, 1 minced garlic, 1 dash salt and 1 dash pepper. Pour the dressing over the vegetables and thoroughly mix all the ingredients. Add the quinoa and mixt until evenly combined. If you include feta or mozzarella, add that now and stir until just combined. Serve immediately or refrigerate for up to 3 days.

Nutrition Facts

Vegetable and Quinoa Salad

Amount Per Serving

Calories 167 Calories from Fat 54

% Daily Value*

Fat 6g9%

Sodium 40mg2%

Potassium 390mg11%

Carbohydrates 23g8%

Fiber 4g17%

Sugar 4g4%

Protein 4g8%

Vitamin A 1170IU23%

Vitamin C 67.6mg82%

Calcium 54mg5%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Adapted from Quinoa 365

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Vegetable and Quinoa Salad

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For the Salad:

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Instructions

Make the Salad:

Make the Dressing:

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