Feta & Oregano Quinoa Salad

• Quinoa
• 3/4 cup quinoa (white, red, black, or a combination)
• 1 1/2 cups water
• Dressing
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard or 1 tablespoon coarse grain mustard
• 2 tablespoons fresh oregano, finely chopped or 2 teaspoons dried oregano
• 1 teaspoon fresh garlic, minced
• salt, to taste
• pepper, freshly ground, to taste
• Salad
• 1 cup zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1/2 cup baby green pea, frozen
• 1 cup red bell pepper, diced
• 1 cup yellow bell pepper, diced
• 1 1 cup bocconcini, Pearl or 1 cup bocconcini, Mini, halved

1. Rinse and strain the quinoa to remove the bitter coating. Most quinoa today are pre-rinsed, so check the package, but even so, I prefer to give it one more rinse. Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer, and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Remove the lid and fluff the cooked quinoa with a fork. Set aside to cool.
2. Whisk the vinegar, olive oil, mustard, oregano, garlic, salt, and pepper together in a small bowl.
3. Combine the salad ingredients in a large bowl; pour the dressing over the vegetables and thoroughly mix. Add the quinoa, and mix until evenly combined.
4. Serve immediately or refrigerate for up to 3 days.

quinoa, quinoa, water, dressing, balsamic vinegar, extra virgin olive oil, coarse grain mustard, fresh oregano, fresh garlic, salt, pepper, salad, zucchini, cherry tomatoes, red onion, baby green pea, red bell pepper, yellow bell pepper, bocconcini

Taken from www.food.com/recipe/feta-oregano-quinoa-salad-481073 (may not work)