It may officially be spring, according to the calendar, that is. But if you ask us, the weather outside is still a bit frightful. Don’t worry, this Italian-Style Quinoa Salad will allow you to channel springtime without actually venturing out into the cold. This quick dish is the perfect transitional meal: It’s hearty, jam-packed with nutrients, and brimming with fresh spring flavors. Plus, it’s filled with tomatoes, peppers, bocconcini (small and semi-soft mozzarella cheeses that are about the size of an egg), and a zesty dressing that’ll drive your taste buds wild.
3/4 cup quinoa
1 1/2 cups water
1 medium zucchini, diced
9 oz. cherry tomatoes, halved
1 small (5 oz.) red bell pepper, finely chopped
1 small yellow bell pepper, finely chopped
9 oz. cherry bocconcini, drained, halved
2 Tbsp. finely chopped parsley
1 tsp. finely chopped mint
2 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce heat, and simmer for 10 minutes. Remove pan from heat, and let stand for five minutes. Fluff the quinoa with a fork and let cool.
Combine the zucchini, tomatoes, peppers, and herbs in a large bowl. Season with a little sea salt and freshly ground black pepper. Add the quinoa and bocconcini.
Combine the lemon juice and olive oil in a small bowl. Stir to combine, then pour over the salad.
This post was written by Food to Love editors. For more, check out our sister site, Food to Love.