Who knew a zesty dressing for quinoa could transform this nutty grain and veggies into such a scrumptious salad?
Ingredients
- quinoa: 4 cups
- water: 4 cups
- red wine vinegar: 0.25 cup
- Dijon mustard: 4 tsp
- salt: 2 tsp
- ground black pepper: 1 tsp
- lemon juice: 1 tsp
- canola oil: 1 cup
- medium cucumbers: 2 piece (chopped)
- medium tomatoes: 2 piece (chopped)
- black olives: 1 can (15 ounce can, chopped)
- medium green bell pepper: 1 piece (chopped)
- medium red onion: 0.5 piece (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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Remove quinoa from the refrigerator. Add cucumbers, tomatoes, olives, bell pepper, and onion. Pour dressing over top and gently mix until evenly combined.
