Quinoa Veggie Salad with Zesty Vinaigrette
Ingredients
- 4 cups quinoa
- 4 cups water
- ¼ cup red wine vinegar
- 4 teaspoons Dijon mustard
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon lemon juice
- 1 cup canola oil
- 2 medium cucumbers, peeled and chopped
- 2 medium tomatoes, chopped
- 1 (15 ounce) can black olives, chopped
- 1 medium green bell pepper, chopped
- ½ medium red onion, chopped
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Instructions
- 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.
- 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.
- Remove quinoa from the refrigerator. Add cucumbers, tomatoes, olives, bell pepper, and onion. Pour dressing over top and gently mix until evenly combined.
Source
Original recipe: View Original