"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 salt

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