Bocconcini and Oregano Salad and Moist Chocolate Cake

Bocconcini and Oregano Salad

3/4 cup quinoa

1 1/2 cups water

1 cup diced zucchini

1 cup halved cherry tomatoes

1/2 cup diced red onion

1/2 cup frozen green peas, thawed

1 cup diced red bell pepper (about 1 pepper)

1/2 cup diced yellow bell pepper

3 Tbsp balsamic vinegar

2 Tbsp extra virgin olive oil

1 Tbsp Dijon mustard

2 Tbsp finely chopped fresh oregano (or 2 tsp/10 mL dried oregano)

2 tsp minced fresh garlic

Pinch salt

Pinch ground black pepper

1 cup halved mini bocconcini cheese pieces

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 completely cool.

Combine the zucchini, tomatoes, onion, peas and red and yellow pepper in a large bowl.

Whisk the vinegar, olive oil, mustard, oregano, garlic, salt and pepper together in a small bowl. Pour the dressing over the vegetables and thoroughly mix all the ingredients. Add the quinoa and bocconcini and mix until evenly combined. Serve immediately or refrigerate for up to 2 days.

Moist Chocolate Cake

No one will believe this chocolate cake is made with cooked quinoa-no flour required!

Gluten-Free Kid Approved Vegetarian

2/3 cup (160 mL) white or golden quinoa

1 1/3 cups (330 mL) water

1/3 cup (80 mL) milk

4 large eggs

1 tsp (5 mL) pure vanilla extract

3/4 cup (185 mL) butter, melted and cooled

1 1/2 cups (375 mL) white or cane sugar

1 cup (250 mL) unsweetened cocoa powder

1 1/2 tsp (7.5 mL) baking powder

1/2 tsp (2 mL) baking soda

1/2 tsp (2 mL) salt

Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350°F (180°C). Lightly grease two 8-inch (20 cm) round or square cake pans. Line the bottom of the pans with parchment paper.

Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups (500 mL) of cooked quinoa and the butter and continue to blend until smooth.

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between the 2 pans and bake on the center oven rack for 40 to 45 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool completely in the pan before serving. Frost if desired.

Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.