Market Quinoa Salad with Fresh Mozzarella

INGREDIENTS

3/4 cup

Quinoa (white, rinsed and drained)

1 1/2 cups

Water

1 cup

Cherry Tomatoes (halved)

1/4 cup

Purple Onion (small dice, about 1/4 of an onion)

1 lb

Shelling Peas (shelled, yielding about 1 C shelled (1 C frozen will work here too))

1 cup

Yellow Bell Pepper (diced, about 1 pepper)

1 cup

Red Bell Pepper (diced, about 1 pepper)

1 1/2 cups

Zucchini (diced, about 1 zucchini)

1/8 cup

fresh Parsley (chopped)

3/4 cup

fresh Ciliegine Mozzarella (quartered (omit for vegan option))

1/2 tsp

Fine Sea Salt

grinds of Pepper

springs of Fresh Thyme for garnish

2 tbsp

Extra Virgin Olive Oil

1 tsp

Garlic (minced)

1 1/2 tbsp

Balsamic Vinegar

1/2 tsp

Mustard

1/2 tsp

Oregano (dried)

1 tsp

Lemon Juice