Quinoa Veggie Salad with Zesty Vinaigrette

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

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.

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

Categories

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