Name: Quinoa Veggie Salad with Zesty Vinaigrette
Prep time: 10 min
Cook time: 10 min
Yield: 24
Ingredients: Quinoa - 4 cups; Water - 4 cups; Red wine vinegar - ¼ cup; Dijon mustard - 4 teaspoons; Salt - 2 teaspoons; Ground black pepper - 1 teaspoon; Lemon juice - 1 teaspoon; Canola oil - 1 cup; Cucumbers, peeled and chopped - 2 medium; Tomatoes, chopped - 2 medium; Black olives, chopped - 1 (15 ounce) can; Green bell pepper, chopped - 1 medium; Red onion, chopped - ½ medium

Quinoa Veggie Salad with Zesty Vinaigrette

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Quinoa Veggie Salad with Zesty Vinaigrette

1. Quinoa - 4 cups

2. Water - 4 cups

3. Red wine vinegar - ¼ cup

4. Dijon mustard - 4 teaspoons

5. Salt - 2 teaspoons

6. Ground black pepper - 1 teaspoon

7. Lemon juice - 1 teaspoon

8. Canola oil - 1 cup

9. Cucumbers, peeled and chopped - 2 medium

10. Tomatoes, chopped - 2 medium

11. Black olives, chopped - 1 (15 ounce) can

12. Green bell pepper, chopped - 1 medium

13. Red onion, chopped - ½ medium

How to cook deliciously - Quinoa Veggie Salad with Zesty Vinaigrette

1. Stage

Bring quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked quinoa to a large bowl and refrigerate until cold, about 1 hour.

2. Stage

Blend vinegar, Dijon, salt, pepper, and lemon juice in a blender. Slowly pour in oil, with the blender running, until dressing is smooth and thick.

3. Stage

Remove quinoa from the refrigerator. Add cucumbers, tomatoes, olives, bell pepper, and onion. Pour dressing over top and gently mix until evenly combined.