"Could you please move, you're right in front of the quinoa!" = Priceless!
"Don't Block the Quinoa!"
I thought I would share this video... so funny!
Gotta love those shopping carts!
But seriously, I do love my Quinoa, so here is a recipe for a salad
I just made, it was delicious!
Quinoa Bocconcini and Oregano Salad
The delicate flavour of this popular Italian cheese and the crisp
vegetables blend perfectly with the oregano vinaigrette.
3/4 cup quinoa
1 1/2 cups water
1 cup diced aucchini
1 cup halved cherry tomatoes
1/2 cup diced red onion
1/2 cup frozen baby green peas, thawed
1 cup diced red bell pepper
1/2 cup diced yellow bell pepper
3 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
1 Tbsp Dijon mustard
2 Tbsp finely chopped fresh oregano (or 2 tsp dried oregano)
1 tsp minced fresh garlic
pinch ground black pepper
1 cup halved mini bocconcini cheese pieces
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for
another 4 minutes. Remove lid and fluff the cooked quinoa with a fork. Set aside to completely cool.
Combine the zucchini, tomatoes, onion, peas and red and yellow pepper in a large bowl.
Whisk the vinegar, olive oil, mustard, oregano, garlic, salt and pepper together in a small bowl.
Pour the dressing over the vegetables and thoroughly mix all ingredients.
Add the quinoa and the bocconcini and mix until evenly combined.
Serve immediately or for up to 3 days.
"It's getting real at the Whole Foods . . .
. . . Don't block the Quinoa!"
with love from Victoria