Quinoa with Mixed Vegetables and Bocconcini

In a small pot, bring the stock, quinoa and salt to a boil. Reduce to a simmer and cover with a lid. Let cook for 15 to 20 minutes. Remove from the heat. Keep covered and let rest for about 10 minutes. Uncover, fluff with a fork and set aside to cool.

While the quinoa is cooking, measure out the peas. Cover with hot water for 1 to 2 minutes. Drain and set aside.

Cut the bell peppers and zucchini into medium dice. Halve the cherry tomatoes. Slice the red onion into thin slices. Cut or tear the bocconcini into bite-size pieces. Set aside.

To make the vinaigrette, mince the garlic and place into a jar. Add the honey, lemon juice, olive and flax oil, cover and shake to emulsify. Season to taste with salt and pepper.

To assemble the salad, gentle toss the vegetables, bocconcini, and quinoa together in a large bowl. Add enough vinaigrette to lightly coat the ingredients. Any leftover vinaigrette will keep in the fridge for a week or so.

Season the salad to taste with more salt and pepper, if needed. Serve.