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.

Pin Print Recipe 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! Prep Time 15 minutes Total Time 15 minutes Servings 6 Calories 167 Author Sally Humeniuk Ingredients 1x 2x 3x 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. Nutrition Facts Vegetable and Quinoa Salad Amount Per Serving Calories 167 Calories from Fat 54 % Daily Value* Fat 6g 9% Sodium 40mg 2% Potassium 390mg 11% Carbohydrates 23g 8% Fiber 4g 17% Sugar 4g 4% Protein 4g 8% Vitamin A 1170IU 23% Vitamin C 67.6mg 82% Calcium 54mg 5% Iron 2.2mg 12% * Percent Daily Values are based on a 2000 calorie diet.

Adapted from Quinoa 365