Summer Quinoa Vegetable Salad with Fresh Mozzarella
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Vanilla and Bean · by Traci York★ 5.0 (5)

Summer Quinoa Vegetable Salad with Fresh Mozzarella

NUTRITION · PER SERVING56M COOK
CAL 16%·PRO 25%
CARBS 38G46% OF CAL
7G FIBER0G ADDED0G INTRINSIC23G OTHER8G TOTAL SUGAR
FAT 12G33% OF CAL
4G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A cold quinoa salad with cherry tomatoes, fresh vegetables, fresh mozzarella, and a balsamic vinaigrette. Light and refreshing, it's perfect for warm-weather lunches and easily vegan if the cheese is omitted.

mainamericangrain bowlsaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 3/4 cup (160 grams) Quinoa (white or multicolor, rinsed and drained)
  • 1 1/2 cups (350 grams) Water
  • 1 cup (140 grams) Frozen Sweet Peas (or 1 lb fresh shelling peas works here too, yielding about 1 C shelled.)
  • 1 1/2 cups (225 grams) Cherry Tomatoes (halved and/or quartered, about 1/2 - 3/4 pint)
  • 1/4 cup (70 grams) Purple Onion (minced, about 1/4 of an onion)
  • 1 cup (125 grams) Yellow Bell Pepper (diced small, about 1 pepper)
  • 1 cup (125 grams) Red Bell Pepper (diced small, about 1 pepper)
  • 1 1/2 cups (170 grams) Zucchini (diced small, about 1 zucchini)
  • 3/4 cup (125 grams) fresh Ciliegine Mozzarella (quartered (see note* for vegan option))
  • 2 - 3 tablespoons 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))
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 1/2 tablespoons Balsamic Vinegar
  • 1 tablespoon Lemon Juice
  • 1/2 teaspoon Prepared Mustard
  • 2 teaspoons Fresh Garlic (minced or grated)
  • 1/2 teaspoon Oregano (dried)
  • 3/4 teaspoon Fine Sea Salt (+ more to taste)
PREP
40M
SODIUM
448MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.