Description
Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad. I used one English cucumber instead of 2 normal cucumbers because we prefer the taste. Cook the quinoa with the water as you would normal rice (works in a rice cooker as well).
Ingredients
- 4 cups quinoa
- 4 cups water
- ¼ cup red wine vinegar
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon lemon juice
- 4 teaspoons Dijon mustard
- 1 cup canola oil
- 2 cucumbers, peeled and chopped
- 1 green bell pepper, chopped
- ½ red onion, chopped
- 2 tomatoes, chopped
- 1 (15 ounce) can black olives, chopped
Instructions
- Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low
- cover
- and simmer until the quinoa is tender and the water has been absorbed
- about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold
- about 1 hour.
- Place the vinegar
- salt
- pepper
- lemon juice
- and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.
- Add the cucumbers
- bell pepper
- red onion
- tomato
- and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 1 hr 30 mins
Servings: 24