 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | quinoa raw | 2 1/8 | slices | zucchini, diced | 1/4 | medium whole (2-3/5" dia) | Tomatoes | 1/3 | slice, large (1/4" thick) | thinly sliced red onion | 2 2/3 | tablespoons | Peas, frozen, thawed | 1 1/2 | ring (3" dia, 1/4" thick) | Peppers, sweet, red, raw, chopped | 1 1/4 | ring (3" dia, 1/4" thick) | whole green, yellow, red, or orange | 1/2 | tablespoon | balsamic vinegar | 1/3 | tablespoon | olive oil, extra virgin | 1/2 | teaspoon | mustard, prepared, yellow | 1/3 | tablespoon | basil, dried | 1/8 | teaspoon | garlic minced | 3/4 | ounce | Cheese, mozzarella, part skim milk, low moisture |
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Steps
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Sequence
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Step
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| | 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. |
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