 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 3/4 | cups | quinoa raw | 7/8 | large | zucchini, diced | 2 1/3 | large whole (3" dia) | Tomatoes | 1 1/4 | large | thinly sliced red onion | 1 1/4 | packages (10 oz) | Peas, frozen, thawed | 2 7/8 | small | Peppers, sweet, red, raw, chopped | 2 1/3 | small | whole green, yellow, red, or orange | 1/2 | cup | balsamic vinegar | 1/3 | cup | olive oil, extra virgin | 2 1/3 | tablespoons | mustard, prepared, yellow | 4 2/3 | tablespoons | basil, dried | 2 1/4 | clove | garlic minced | 2 1/3 | cups, diced | Cheese, mozzarella, part skim milk, low moisture |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | 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 another 4 minutes. Remove the lid and fluff the quinoa with a fork. Set aside to cool.
Combine the zucchini, tomatoes, onion, peas and red and yellow pepper in a large bowl.
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. Add the quinoa and bocconcini and mix until evenly combined. Serve immediately or refrigerate for up to 3 days. Serves 4 to 6. |
|
