Quinoa Bocconcini Salad

Quinoa Bocconcini Salad recipe

Quinoa Bocconcini Salad

Quinoa Bocconcini Salad

I love this quinoa bocconcini salad recipe. It's flexible, throw in any protein, veggies or cheese that you have. It will last you all week for lunches!
Prep Time 35 mins
Total Time 35 mins
Course Salad
Cuisine American
Servings 8


  • 3/4 cup quinoa
  • 1.5 cups water
  • 1 cup zucchini diced
  • 1 cup cherry tomatoes sliced in half
  • 1/4 cup red onion diced
  • 1/2 cup frozen baby peas thawed
  • 1 cup red bell pepper diced
  • 1/2 cup orange or yellow bell pepper diced
  • 4 tbsp balsamic vinegar
  • 2 tbsp olive oil extra virgin
  • 1 tsp garlic minced
  • 1 tbsp dijon mustard
  • 2 tbsp fresh oregano chopped (or 2 tsp diced)
  • salt and pepper
  • 1 cup mini bocconcini cheese


  • Cook Quinoa: Rinse quinoa in a strainer. Bring to a boil with the water in a saucepan. Cover and reduce heat to simmer, cooking for 10 more minutes. Turn heat off and leave to rest for 5 minutes. Fluff with a fork and set aside to cool.
  • Mix together zucchini, tomato, red onion, peas, red and yellow peppers in a large bowl.
  • Mix dressing: whisk vinegar, olive oil, mustard, oregano, garlic and salt and pepper together in a small bowl.
  • Pour dressing over veggies. Add quinoa and bocconcini and mix.
Keyword salad, school lunches
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