Quinoa Veggie Salad with Zesty Vinaigrette

A zesty mustard vinaigrette is mixed with quinoa, cucumbers, olives, and tomatoes in this simple salad recipe that's perfect for parties, picnics, and potlucks.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 215 Calories

Ingredients

• 2 teaspoons salt
• 1 teaspoon lemon juice
• 4 cups water
• 1 teaspoon ground black pepper
• 1 medium green bell pepper, chopped
• 1 cup canola oil
• 4 cups quinoa
• 4 teaspoons Dijon mustard
• 1 (15 ounce) can black olives, chopped
• 2 medium tomatoes, chopped
• 0.25 cup red wine vinegar
• 0.5 medium red onion, chopped
• 2 medium cucumbers, peeled and chopped

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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