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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 |
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- 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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