3/4 c quinoa white, rinsed and drained
1 ½ c chicken stock
1 c cherry tomatoes, halved
¼ c purple onion, diced
1 c frozen peas
1 c yellow bell pepper, diced
1 c red bell pepper, diced
1 ½ c zucchini, diced
1/8 c fresh parsley, diced
3/4 c Lamagna Fresh Mozzarella, cubed
1/2 tsp Fine Sea Salt
10 grinds of Pepper
3 springs of Fresh Thyme for garnish
2 tbsp extra virgin olive oil
1 tsp minced garlic
1 ½ tbsp balsamic vinegar
½ tsp mustard
1/2 tsp dried oregano
1 tsp Lemon Juice
In a medium saucepan bring chicken stock to a boil. Place rinsed quinoa in boiling water, turn burner to medium low, cover and simmer for about 15 minutes. Turn off heat and stir, making sure all the water is absorbed. Cover again and let sit covered for 5 minutes. Fluff with fork and pop in fridge to cool (for about 20 minutes).
While the quinoa is cooking, measure out the frozen peas. Set aside. Fill a small pot half way with water and bring to a boil. Prepare a small bowl by filling it 1/2 way with water and a few handfuls of ice. Be sure a mesh strainer can fit in the bowl with the cooked peas submerged. Blanch the peas by placing the peas in the boiling water and blanch for one minute. Strain then plunge peas in the ice bath to stop cooking. Drain and set aside.
Prepare the onions, bell peppers, zucchini, tomatoes, fresh mozzarella and fresh parsley by chopping and dicing, placing each in a large bowl where all the mixing will happen. Add the peas and season with salt and pepper.
Remove the cooled quinoa from the refrigerator and place in the mixing bowl with all the veggies, sea salt and pepper, thyme, parsley and mozzarella. Use a large wooden spoon to mix all the ingredients thoroughly.
In a small bowl, add the garlic, balsamic vinegar, mustard, lemon juice, and oregano. Whisk in the extra virgin olive oil. You want even distribution of ingredients, or a good emulsification.
Pour the dressing over the salad and mix until all ingredients are evenly distributed. Taste and adjust seasoning as needed.
Garnish with fresh thyme leaves (optional). Enjoy on the day made for freshest taste.