Summer Quinoa Vegetable Salad with Fresh Mozzarella Recipe

Summer Quinoa Vegetable Salad with Fresh Mozzarella Recipe

A delicious, healthy and texture-rich Quinoa salad made with the freshest farmers market finds! A zippy balsamic dressing ties all the flavors together. Summer Quinoa Vegetable Salad with Fresh Mozzarella is vegetarian, easily vegan and gluten-free.

Prep time below includes 10 minutes for shelling fresh peas. If using frozen, shave about 10 minutes off the prep time.

Recipe adapted from Quinoa; The Everyday Superfood.

Course Dinner, Lunch

Cuisine American, Vegetarian

Keyword Quinoa Salad, Quinoa Vegetable Salad

Prep Time 40

Cook Time 16

Total Time 56

Servings - 6

Calories 311kcal

Author Traci York

Ingredients

For the Salad:

3/4 C (160g) Quinoa white or multicolor, rinsed and drained
1 1/2 C (350g) Water
1 C (140g) Frozen Sweet Peas or 1 lb fresh shelling peas works here too, yielding about 1 C shelled.
1 1/2 C (225g) Cherry Tomatoes halved and/or quartered, about 1/2 - 3/4 pint
1/4 C (70g) Purple Onion minced, about 1/4 of an onion
1 C (125g) Yellow Bell Pepper diced small, about 1 pepper
1 C (125g) Red Bell Pepper diced small, about 1 pepper
1 1/2 C (170g) Zucchini diced small, about 1 zucchini
3/4 C (125g) fresh Ciliegine Mozzarella quartered (see note* for vegan option)
2 - 3 Tbs Fresh Parsley chopped fine OR use fresh torn basil
10 grinds of fresh Pepper
3 - 4 Sprigs of Fresh Thyme Leaves and Flowers for garnish (optional)

For the Dressing:

2 Tbs Extra Virgin Olive Oil
1 1/2 Tbs Balsamic Vinegar
1 Tbs Lemon Juice
1/2 tsp Prepared Mustard
2 tsp Fresh Garlic minced or grated
1/2 tsp Oregano dried
3/4 tsp Fine Sea Salt + more to taste

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, and simmer for about 15 minutes. Turn off heat and stir, making sure all the water is absorbed. Cover and allow to sit covered for 5 minutes. Fluff with fork then pop the quinoa in the fridge to cool, uncovered, for about 20 minutes, stirring a few times to release steam.
While the quinoa is cooking/cooling, shell your fresh peas or measure out the frozen peas. Set aside. Fill a small pot half way with water and bring to a boil. Plunge the peas (fresh or frozen) into the boiling water and cook for one minute (no need to bring back to a boil). Strain then rinse the peas with cold water to stop the cooking. Drain and set aside.
Prepare the tomatoes, onions, bell peppers, zucchini, fresh mozzarella, and parsley by chopping and dicing, placing each in a large bowl where all the mixing will happen. Add the peas, parsley and pepper.
Remove the cooled quinoa from the refrigerator and place in the mixing bowl with all the veggies. Set aside.

For the Dressing:

In a small lidded jar, add the olive oil, balsamic vinegar, lemon juice, mustard, garlic oregano and salt. Shake until an emulsion is formed. If too thick, add a splash of water to thin. Shake again.

To Assemble:

Pour the dressing over the salad and gently mix until all ingredients are evenly distributed. Taste and adjust salt and pepper as needed.
Garnish with fresh thyme leaves (if using), and more parsley or basil. Enjoy on the day made for the freshest taste and preservation of pea color (they tend to get a little dingy on day two), but it will store in the fridge for up to three days.

Notes

*Make it Dairy Free: Omit the mozzarella or use your favorite dairy free mozzarella torn into bite size pieces.

Recipe adapted from Quinoa; The Everyday Superfood.

Nutrition