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Bocconcini And Oregano Salad

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salad gluten free low carb nut free vegetarian mothers' day lunch


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3/4 cup (185 mL) quinoa

1 1/2 cups (375 mL) water

1 cup (250 mL) diced zucchini

1 cup (250 mL) halved cherry tomatoes

1/2 cup (125 mL) diced red onion

1/2 cup (125 mL) frozen green peas, thawed

1 cup (250 mL) diced red bell pepper (about 1 pepper)

1/2 cup (125 mL) diced yellow bell pepper

3 Tbsp (45 mL) balsamic vinegar

2 Tbsp (30 mL) extra virgin olive oil

1 Tbsp (15 mL) Dijon mustard

2 Tbsp (15 mL) finely chopped fresh oregano (or 2 tsp/10 mL dried oregano)

2 tsp (5 mL) minced fresh garlic

pinch salt

pinch ground black pepper

1 cup (250 mL) halved mini bocconcini cheese pieces (small, fresh mozzarella balls)

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