Quinoa Salad With Summer Produce And Bocconcini

Name: Quinoa Salad With Summer Produce And Bocconcini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 5 Tbsps red wine or white balsamic vinegar; 2 tsbp. chopped fresh basil; 710 milliliters cherry tomatoes – halved – the really small ones can just be left whole; 1 small cucumber, deseeded and chopped; 3 Tbsps extra virgin olive oil; 6 servings kosher salt & fresh ground black pepper – to taste; 4 grams bocconcini mozzarella – drained and halved; 1 leave from 2 stems fresh oregano; 355 milliliters pre-rinsed quinoa; 1 leave from 2 stems of fresh thyme; 710 milliliters water or lightly flavored vegetable stock; 1 small yellow squash, chopped; 1 small zucchini, chopped

Need a gluten free, fodmap friendly, and vegetarian side dish? Quinoa Salad With Summer Produce And Bocconcini could be an awesome recipe to try. This recipe makes 6 servings with 294 calories, 9g of protein, and 10g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of lightly vegetable stock, leaves from 2 stems of thyme, cucumber, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes.