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Quinoa Veggie Salad with Zesty Vinaigrette
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
90 minutes
Tangy mustard vinaigrette tossed with quinoa, cucumbers, olives, and tomatoes in a vibrant salad, ideal for gatherings and outdoor events.
Ingredients:
  • 4 cups quinoa
  • 4 cups water
  • 0.25 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
  • 0.5 medium red onion, chopped
Instructions:
  • In a saucepan, cook quinoa with water until tender and the water is absorbed, about 15 to 20 minutes. Chill the cooked quinoa in a large bowl in the refrigerator for about 1 hour before using.
  • Combine vinegar, Dijon mustard, salt, pepper, and lemon juice in a blender. Gradually drizzle in the oil while blending until the dressing is creamy and thick.
  • Take the quinoa out of the fridge. Combine cucumbers, tomatoes, olives, bell pepper, and onion. Drizzle the dressing and mix gently until everything is well combined.

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