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Market Quinoa Salad with Fresh Mozzarella

By Traci 42 Comments

A delicious, healthy and texture-rich quinoa salad made with the freshest farmers market finds! Market Quinoa Salad with Fresh Mozzarella is vegetarian + easily vegan + gluten-free and one of my favorite Quinoa recipes!

A delicious, healthy and texture-rich Quinoa salad made with the freshest farmers market finds! Market Quinoa Salad with Fresh Mozzarella is vegetarian or vegan + gluten-free

Quinoa Salad is Perfect for Warmer Weather:

Are y’all getting enough salad this summer? This Market Quinoa Salad with Fresh Mozzarella is sure to cool you off during the warmer months, no matter how hot it gets!

Quinoa is a delicious way to incorporate superfoods into your diet. Quiona, a protein-packed powerhouse, is a complete protein. This means that it includes all nine essential amino acids, which is a good thing for those limiting or excluding animal protein.

The interesting thing about quinoa is that it is not a grain; rather, it’s a seed of a plant that is related to spinach and Swiss chard. Quinoa relatively inexpensive, especially when bought in bulk and is widely available.

Farm Fresh:

The peas and zucchini in this salad come from my CSA share, and the cherry tomatoes and onion, from a farm in the lush and productive Skagit Valley. Whenever I can, I pick up my veggies from a local farmers market.  I love the freshness of the food and the fact that it didn’t have to travel a long distance to reach my plate. 

Shelling peas take a bit of time and attention, but fresh from the pod, those pease are so sweet and juicy! I timed myself this time to see how long it would take me to shuck 1 lb of shelling peas: 9 minutes. And this was with my sweet Claire Cat telling me she was hungry, a big distraction!

Market Quinoa Salad with Fresh Mozzarella | Vanilla And Bean Market Quinoa Salad with Fresh Mozzarella | Vanilla And Bean

How to Make Market Quinoa Salad with Fresh Mozzarella:

This Market Quinoa Salad with Fresh Mozzarella is versatile in that is is perfect for any vegetarian, vegan or gluten-free diet. Simply omit the Mozzerella for a vegan option. And the dressing is made with a combination of garlic, balsamic vinegar, mustard, lemon juice, oregano, and extra virgin olive oil. Talk about tangy! 

  • First: prepare the quinoa by rinsing then cooking it in water. Fluff with a fork and pop in the fridge to cool for about 20 minutes.
  • Second: shell your peas and blanch in boiling water. Plunge in an ice bath to stop the cooking. Drain and set aside. Frozen peas are a fabulous stand in for fresh, and are handled the same. Blanch and cool. 
  • Third: place your veggies including the cooled peas in a large bowl.
  • Fourth: add the cooled quinoa to the veggie mixture and season with sea salt, pepper, thyme, parsley, and drop in the mozzarella.
  • Last: pour in the homemade dressing and chill!

Why I use Ciliegine Mozzarella:

Fresh mozzarella is a funny thing. It comes in many different sizes, logs, balls, and pre-sliced logs, to suit your cravings. Ovolini is a variety for slicing and a good choice for Caprese salads and pizza. Bocconcini and Ciliegine are smaller, spherical forms with Ciliegine being the smaller of the two and is about the size of a small cherry tomato.

Ciliegine is the variety I use in this recipe due to its small size. I quarter the little Mozzarellas, in order to distribute their texture and flavor more evenly throughout the salad.

Market Quinoa Salad with Fresh Mozzarella | Vanilla And BeanA delicious, healthy and texture-rich Quinoa salad made with the freshest farmers market finds! Market Quinoa Salad with Fresh Mozzarella is vegetarian or vegan + gluten-free

A Few Market Quinoa Salad Recipe Notes:

  • Blanching the peas yields a beautiful, vibrant green and makes them smooth and silky.  If you are unable to find fresh peas, you can sub frozen peas. 
  • This salad is best when enjoyed on the same day.  Why?  Zucchini is a high water content veggie, as are the tomatoes.  So once the salt hits these veggies and it’s had time to set… it starts to get a bit soggy.
  • Make it Vegan! Simply leave the Mozzarella off the salad. 

Did you make and love this recipe? Give your review below! And let me see your creations by tagging me on Instagram!

Market Quinoa Salad with Fresh Mozzarella
Print Recipe
5 from 2 votes

Market Quinoa Salad with Fresh Mozzarella

A delicious, healthy and texture-rich Quinoa salad made with the freshest farmers market finds! Market Quinoa Salad with Fresh Mozzarella is vegetarian or vegan + gluten-free and one of my favorite Quinoa recipes!
Prep Time40 mins
Cook Time16 mins
Total Time56 mins
Servings: 5 -6
Calories: 311kcal
Author: Vanilla And Bean

Ingredients

For the Salad:

  • 3/4 C Quinoa white, rinsed and drained
  • 1 1/2 C Water
  • 1 C Cherry Tomatoes halved
  • 1/4 C Purple Onion small dice, about 1/4 of an onion
  • 1 lb Shelling Peas shelled, yielding about 1 C shelled (1 C frozen will work here too)
  • 1 C Yellow Bell Pepper diced, about 1 pepper
  • 1 C Red Bell Pepper diced, about 1 pepper
  • 1 1/2 C Zucchini diced, about 1 zucchini
  • 1/8 C fresh Parsley chopped
  • 3/4 C fresh Ciliegine Mozzarella quartered (omit for vegan option)
  • 1/2 tsp Fine Sea Salt
  • 10 grinds of Pepper
  • 3 springs of Fresh Thyme for garnish

For the Dressing:

  • 2 Tbs Extra Virgin Olive Oil
  • 1 tsp Garlic minced
  • 1 1/2 Tbs Balsamic Vinegar
  • 1/2 tsp Prepared Mustard
  • 1/2 tsp Oregano dried
  • 1 tsp Lemon Juice

Instructions

For the Salad:

  • In a medium saucepan bring water to a boil. Place rinsed quinoa in boiling water, turn the burner to medium-low, cover and simmer for about 15 minutes. Turn off heat and stir, making sure all the water is absorbed. Cover again and let sit covered for 5 minutes. Fluff with fork and pop in the fridge to cool (for about 20 minutes).
  • While the quinoa is cooking, shell your peas (or measure out the frozen peas). Set aside. Fill a small pot half way with water and bring to a boil. Prepare a small bowl by filling it 1/2 way with water and a few handfuls of ice. Be sure a mesh strainer can fit in the bowl with the cooked peas submerged. Blanch the peas by placing the shelled peas (or frozen) in the boiling water and blanch for one minute. Strain then plunge peas in the ice bath to stop cooking. Drain and set aside.
  • Prepare the onions, bell peppers, zucchini, tomatoes, fresh mozzarella, and fresh parsley by chopping and dicing, placing each in a large bowl where all the mixing will happen. Add the peas and season with salt and pepper.
  • Remove the cooled quinoa from the refrigerator and place in the mixing bowl with all the veggies, sea salt, and pepper, thyme, parsley, and mozzarella. Use a large wooden spoon to mix all the ingredients thoroughly.

For the Dressing:

  • In a small bowl, add the garlic, balsamic vinegar, mustard, lemon juice, and oregano. Whisk in the extra virgin olive oil. You want even distribution of ingredients or good emulsification.

To Assemble:

  • Pour the dressing over the salad and mix until all ingredients are evenly distributed. Taste and adjust seasoning as needed.
  • Garnish with fresh thyme leaves (optional). Enjoy on the day made for the freshest taste.

Notes

Recipe adapted from Quinoa; The Everyday Superfood.
Nutrition is provided as an estimate (per serving) and courtesy. If this information is important to you, please verify it independently.
Calories: 311kcal | Carbohydrates: 39g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 364mg | Potassium: 712mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2186IU | Vitamin C: 147mg | Calcium: 150mg | Iron: 4mg
Tried this recipe?Loved it? Leave a comment below! Take a snap of what you made and share it on social: @VanillaAndBean, tag #VanillaAndBean!

Do you Love Meal Prep Ready Salads? Me Too! Find more like this one and the ones seen below here!

Ten Salads To Try This Summer

« Carrot Cupcakes with Lemon Cream Cheese Icing
Blueberry Jam »

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  1. Heidi says

    June 29, 2018 at 12:32 pm

    Please answer- does it call for prepared mustard or powder spice mustard ? Thank you!

    Reply
    • Traci says

      June 29, 2018 at 12:54 pm

      Hi Heidi…. prepared mustard. I’ll clarify in the recipe! Thank you!

      Reply
  2. Gloria @ Homemade & Yummy says

    June 1, 2016 at 5:20 am

    That is one healthy and tasty looking salad. Love the quinoa…can be used as a meal on it’s own. Beautiful!!

    Reply
    • Traci says

      June 1, 2016 at 8:57 am

      Thanks so much Gloria! Indeed, this is so filling. We eat it as a main around here! :D

      Reply
  3. Jordana says

    May 9, 2016 at 6:33 am

    Wow this salad was so colorful and delish. I also love the dressing. I was always bringing containers to my favorite Italian restaurant for the dressing now I can make my own

    Reply
    • Traci says

      May 9, 2016 at 7:17 am

      Hi Jordana! I love this one too… so much texture and flavor! Thank you so much for sharing! :D

      Reply
  4. Dora says

    July 14, 2015 at 7:50 am

    This is fantastic!!! I am not even throwing the mozzarella in because it is not needed! The salad is great without it as well!

    Reply
    • Traci says

      July 15, 2015 at 4:58 am

      Thank you, Dora! Agreed! Delicious too, without the mozzarella. Thank you for sharing!

      Reply
  5. Christina @ Bake with Christina says

    April 19, 2015 at 7:04 pm

    What a beautiful salad! So flavorful and colorful! :)

    Reply
    • Traci says

      April 20, 2015 at 3:11 pm

      Thank you, Christina! We love it! :D

      Reply
  6. Evi @ greenevi says

    January 5, 2015 at 12:37 pm

    I want this one now so much!! With fresh tomatoes….can’t wait for summer

    Reply
    • Traci says

      January 5, 2015 at 1:09 pm

      I know! I am missing tomatoes terribly. They’re not even worth buying right now :/. Think juicy heirloom tomatoes! Yum! :D

      Reply
  7. Kim Evans says

    August 21, 2014 at 2:45 pm

    Found this fantastic salad recipe on Pinterest and made it today using all the veggies I had in my kitchen! It was fabulous,healthy and pretty!!! Thanks for sharing! Loved it!!

    Reply
    • Traci says

      August 21, 2014 at 3:10 pm

      Hey, Kim! Thanks for posting your success! So happy you enjoyed the recipe! :D

      Reply
  8. Andreea says

    August 18, 2014 at 8:55 am

    Hi

    This recipe sounds absolutely delicious. Do you happen to have the nutritional information for it, and if yes, could you please post it on the website?

    Reply
    • Traci says

      August 18, 2014 at 10:22 pm

      Hi Andreea! Thank you for asking but I do not have the USDA’s nutritional info. You’ve got me thinking about that, however. Thank you for stopping by.

      Reply
  9. Andrea says

    August 11, 2014 at 7:04 am

    This looks fantastic, can’t wait to try it. When I printed out the recipe I didn’t see the tomatoes listed in the ingredients. Are they grape tomatoes or cherry tomatoes, and how much?

    Reply
    • Traci says

      August 11, 2014 at 9:19 am

      Hi Andrea! Thank you for pointing that out. 1 C Cherry Tomatoes, halved. I hope you enjoy the salad!

      Reply
  10. Anne says

    August 5, 2014 at 8:49 pm

    I haven’t had quinoa in such a long time! I think its time it comes back, especially after this lovely salad!

    Reply
    • Traci says

      August 5, 2014 at 8:59 pm

      Hi Anne! I find it’s easy to forget about some foods until we see something that inspires us to eat it again. So glad you found quinoa again! I hope you enjoy the recipe!

      Reply
  11. Min says

    August 2, 2014 at 6:32 pm

    This is such a gorgeous salad, Traci! Love everything about this. I can never have enough quinoa salad recipes! I must agree..why are there so many varieties of fresh mozzarella? I’ve yet to encounter ciliegine (how do you pronounce it?) mozzarella. I shall be on the lookout. I live in Texas and today’s weather was in the low 90s..I guess I should be thankful for the cold front? haha

    Reply
    • Traci says

      August 2, 2014 at 11:21 pm

      Hi Min,
      Thank you so much! I really don’t know how to pronounce ciliegine!? Good question! 90, in August. In Texas?! Why, you did get a cold front! LOL!!

      Reply
  12. [email protected] TheGastronomicBong says

    August 2, 2014 at 4:39 pm

    This is a fabulous Summer salad… loaded with summer veggies. i love the addition of mozzarella in it… looks and sounds delicious… :)

    Reply
    • Traci says

      August 2, 2014 at 11:21 pm

      Hi Arpita! Thanks so much! Hope you enjoy the recipe.

      Reply
  13. ATasteOfMadness says

    August 1, 2014 at 11:37 am

    I haven’t bought quinoa in forever, but I am dying to make this. This looks amazing!

    Reply
    • Traci says

      August 1, 2014 at 12:47 pm

      It’s time to buy quinoa! :D

      Reply
  14. Annie @Maebells says

    July 31, 2014 at 2:36 pm

    This is such a beautiful salad! I feel like I could eat this by the bowlful! So fresh and summary!

    Reply
    • Traci says

      July 31, 2014 at 4:47 pm

      Thanks, Annie! I almost did… eat the bowlful! :D

      Reply
  15. [email protected] says

    July 31, 2014 at 9:53 am

    Loving all the different veggies you added here!!

    Reply
    • Traci says

      July 31, 2014 at 9:59 am

      Hi Ami! Thank you. :D Hope you enjoy the recipe!

      Reply
  16. Olivia - Primavera Kitchen says

    July 31, 2014 at 8:51 am

    What a gorgeous salad, Traci!!!! These look beyond words good!

    Reply
    • Traci says

      July 31, 2014 at 9:30 am

      Thanks so much, Olivia!

      Reply
  17. Leah says

    July 30, 2014 at 9:19 pm

    Yum! I’m making this!

    Reply
    • Traci says

      July 31, 2014 at 7:01 am

      :D !

      Reply
  18. Sarah @ Running On Brie says

    July 30, 2014 at 9:10 pm

    This is a gorgeous quinoa salad! And these fresh veggies just look mouth-watering. I don’t usually think to throw fresh peas in with tomatoes and peppers- but I think I’m going to start now. Great pics, by the way.

    Reply
    • Traci says

      July 30, 2014 at 9:14 pm

      Thank you, Sarah! The peas add a pop of sweetness and creamy texture. A bit of a surprise, but it works!

      Reply
  19. Thalia @ butter and brioche says

    July 30, 2014 at 6:31 pm

    such an awesome summer salad.. i cant get enough of quinoa at the moment, definitely making this for dinner tonight. yum!

    Reply
    • Traci says

      July 30, 2014 at 6:40 pm

      Thanks, Thalia. Oh yeah, this would make a filling dinner! Hope you enjoy the recipe!

      Reply
  20. Allison says

    July 30, 2014 at 2:04 pm

    Those colours! This recipe just lights up my computer! It’s so bright and fresh, you can’t help but want to just dive right in! And I bet it tastes bright and fresh, too. There’s nothing better than summer produce, especially right now as we’ve almost hit “peak” season. I love that you’ve used some veggies from your CSA box. Also, I LOVE that you timed yourself shelling peas -ha! Too funny. I need to do that sometime.

    Another gorgeous, healthy recipe that I want to devour and more beautiful photos. You’re blog is such a great inspiration for me, Traci! Truly a gem.

    Reply
    • Traci says

      July 30, 2014 at 2:25 pm

      Hi Allison! I love summer veggies too and the colors, yessss! I get a bit sad as August comes and I know that the veggies will be waning soon, but I also long for fall and the change in seasons. I’m conflicted!

      Hey, maybe next summer we’ll both get that herb garden planted! I could have used one for this salad!

      Thank you for your kind words, Allison. I so appreciate you, and your support.

      Reply
  21. Geraldine | Green Valley Kitchen says

    July 30, 2014 at 11:40 am

    Traci, this looks so good. I love all the vegetables in this salad – all beautiful colors that make the salad pop. Also, quinoa based salads are my favorite – throw a little mozzarella in there and I’m extremely happy. Thanks for the great recipe!

    Reply
    • Traci says

      July 30, 2014 at 12:30 pm

      Thank you, Geraldine! Another recipe for all those beautiful cherry tomatoes you have! :D

      Reply
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Welcome to Vanilla And Bean! I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full-flavored vegetarian comfort food with vegan and some gluten free recipes too. I also share sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

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