Quinoa Veggie Salad with Zesty Vinaigrette

Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad. I used one English cucumber instead of 2 normal cucumbers because we prefer the taste. Cook the quinoa with the water as you would normal rice (works in a rice cooker as well).

• 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
• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• ¼ cup red wine vinegar
• ½ red onion, chopped
• 1 cup canola oil
• 2 cucumbers, peeled and chopped
• 4 cups quinoa
• 4 teaspoons Dijon mustard
• 1 (15 ounce) can black olives, chopped

Recipe Instructions

Step 1

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

Step 2

Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.n

Step 3

Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.n