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.
Vegetable and Quinoa Salad
Ingredients
- Salad ingredients
- 3/4 cup quinoa
- 1 1/2 cups water
- 1 cup diced zucchini
- 1 cup halved cherry or grape tomatoes
- 1/2 cup diced red onion
- 1/2 cup frozen green peas thawed
- 1 cup diced red bell pepper about 1 pepper
- 1/2 cup diced yellow bell pepper
- For the dressing
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped fresh oregano or 2 teaspoons dried oregano
- 1 garlic clove minced
- Dash salt
- Good dash black pepper
- Optional 1 cup diced or crumbled feta cheese or cut mini fresh mozzarella cheese
Instructions
- 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 6 more minutes. Remove the lid and fluff the quinoa. Set aside and allow to cool.
- Combine the zucchini, tomatoes, onion, peas and red and yellow pepper in a large bow.
- 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 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.
Adapted from Quinoa 365
Hi Sally! Thanks again for another winning recipe. I’ve made this twice in one week…one time for an appetizer/wine party and the next time for lunch. The second time I had to sub edamame for the peas, and I used fresh basil and mint. Everyone loves this salad!
Wow Stephanie, thanks! You have me craving this salad again. I want to use your substitutions and make it this weekend.
This was ABSOLUTELY FABULOUS! I followed the directions exactly except I used RED quinoa. It made a giant bowl of fresh, bright salad. This actually makes the perfect vegetarian, gluten free lunch — lots of healthy veggies, complex carbs, tons of fiber, and a good amount of protein. I am definitely going to start making this at the beginning of the week and bringing it to school for lunch every day! THANKS!
Raquel, thanks for your great comment. I really do love this salad and I’ll bet it’s beautiful with red quinoa. I will make it “red” next time. 🙂
Just made that,beautiful!Thank you for such a simple dish that tastes great!
Kevin, Thanks for the comment! Glad you enjoyed it. 🙂
Quick and yummy!