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Zesty Quinoa Veggie Salad

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
90 min
SERVINGS
24 servings
Salad
Zesty Quinoa Veggie Salad
Ingredients
  • 4 cups quinoa
  • 4 cups water
  • 1/4 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
  • 1/2 medium red onion, chopped
Instructions
1
Boil a saucepan of water, then add quinoa to it. Bring the mixture to a rolling boil before lowering the heat to a moderate level, cover the saucepan, and let it simmer for 15-20 minutes or until the quinoa is tender and all the water has been absorbed.
2
Transfer the cooked quinoa to a large serving container and refrigerate it for about an hour, allowing it to chill completely.
3
In a blender, combine vinegar, Dijon mustard, salt, pepper, and lemon juice. Blend these ingredients together until they form a smooth paste.
4
Slowly pour oil into the blender while it's running, blending continuously until the dressing reaches a thick and uniform consistency.
5
Remove the chilled quinoa from the refrigerator. Add sliced cucumbers, diced tomatoes, pitted olives, chopped bell pepper, and thinly sliced onion to the quinoa. Pour the dressing over the top of the quinoa mixture, gently stirring everything together until it's evenly coated.