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Recipes - Bocconcini and oregano salad

Recipe Name

Bocconcini and oregano salad

Submitted by Guest
Recipe Description Healthy salad that can be served as a meal.
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 20 Cook Time (minutes) 14 Ready In (minutes) 34
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
3/4
cupsquinoa raw
7/8
largezucchini, diced
2
1/3
large whole (3" dia)Tomatoes
1
1/4
largethinly sliced red onion
1
1/4
packages (10 oz)Peas, frozen, thawed
2
7/8
smallPeppers, sweet, red, raw, chopped
2
1/3
smallwhole green, yellow, red, or orange
1/2
cupbalsamic vinegar
1/3
cupolive oil, extra virgin
2
1/3
tablespoonsmustard, prepared, yellow
4
2/3
tablespoonsbasil, dried
2
1/4
clovegarlic minced
2
1/3
cups, dicedCheese, mozzarella, part skim milk, low moisture
Steps
Sequence Step
1Bring 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.






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