Food & Recipes

Italian-Style Quinoa Salad

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It may officially be spring, according to the calendar, that is. But if you ask us, the weather outside is still a bit frightful. Don’t worry, this Italian-Style Quinoa Salad will allow you to channel springtime without actually venturing out into the cold. This quick dish is the perfect transitional meal: It’s hearty, jam-packed with nutrients, and brimming with fresh spring flavors. Plus, it’s filled with tomatoes, peppers, bocconcini (small and semi-soft mozzarella cheeses that are about the size of an egg), and a zesty dressing that’ll drive your taste buds wild.


  • 3/4 cup quinoa

  • 1 1/2 cups water

  • 1 medium zucchini, diced

  • 9 oz. cherry tomatoes, halved

  • 1 small (5 oz.) red bell pepper, finely chopped

  • 1 small yellow bell pepper, finely chopped

  • 9 oz. cherry bocconcini, drained, halved

  • 2 Tbsp. finely chopped parsley

  • 1 tsp. finely chopped mint

  • 2 Tbsp. lemon juice

  • 2 Tbsp. extra virgin olive oil


  1. Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce heat, and simmer for 10 minutes. Remove pan from heat, and let stand for five minutes. Fluff the quinoa with a fork and let cool.

  2. Combine the zucchini, tomatoes, peppers, and herbs in a large bowl. Season with a little sea salt and freshly ground black pepper. Add the quinoa and bocconcini.

  3. Combine the lemon juice and olive oil in a small bowl. Stir to combine, then pour over the salad.

This post was written by Food to Love editors. For more, check out our sister site, Food to Love.

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