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Quinoa Veggie Salad with Zesty Vinaigrette Tasty Recipes

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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)."

Ingredients :

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

Instructions :

Prep : 10M Cook : 24M Ready in : 1H30M
  • 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.
  • 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.
  • 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.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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