3/4 cup quinoa
1.5 cups water
1 cup diced zucchini
1 cup cherry tomatoes, sliced in half
1/4 cup diced red onion
1/2 cup thawed frozen baby peas
1 cup diced red pepper
1/2 cup diced yellow or orange pepper
4 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
1 Tbsp dijon mustard
2 Tbsp chopped oregano (or 2 tsp dried oregano)
1 tsp minced garlic
Salt and pepper to taste
1 cup mini bocconcini cheese
1) 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.
2) Mix together zucchini, tomato, red onion, peas, red and yellow peppers in a large bowl.
3) Mix dressing: whisk vinegar, olive oil, mustard, oregano, garlic and salt and pepper together in a small bowl.
4) Pour dressing over veggies. Add quinoa and bocconcini and mix.