Mediterranean quinoa salad

Directions

1. In a saucepan, bring quinoa and water to a boil over high heat.  Reduce heat to medium-low, cover, and simmer for ten minutes. Turn the heat off, keeping saucepan covered and on the burner, allowing the residual heat to continue cooking quinoa until all the liquid has been absorbed, about four minutes.  If there is still a little bit of water that has not been absorbed, leave the saucepan covered on the burner for another three to five minutes.
2. Meanwhile, in a large bowl stir together avocado, tomatoes, peas, red and yellow pepper, onion and bocconcini to combine.
3. In another bowl, whisk together vinegar, olive oil, mustard, oregano, parsley and garlic.  Season to taste with salt and pepper.  Pour vinaigrette over vegetables and add quinoa.  Stir lightly until everything is well-combined.  Season with salt and pepper to your taste.
4. This salad keeps well, stored in the refrigerator for three days.