Healthy Lunch Recipe: Quinoa Bocconcini Salad

Healthy Lunch 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!

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Prep Time 35 mins

Total Time 35 mins

Course Salad

Cuisine American

Servings 8

Ingredients

  

• 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

Instructions

 

• 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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