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 Time 40 minutes
Cook Time 16 minutes
Total Time 56 minutes
Servings 5 -6
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 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.
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.
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