Quinoa Veggie Salad with Zesty Vinaigrette Popular Recipes

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Quinoa Veggie Salad with Zesty Vinaigrette

"Quinoa with diverse vegetables and a zesty (and smooth) vinaigrette that makes a splendid salad dressing for any salad. I used one English cucumber instead of 2 everyday cucumbers due to the fact we pick the flavor. Cook the quinoa with the water as you will regular rice (works in a rice cooker as well)."

Ingredients :

four cups quinoa
4 cups water
1/four cup pink wine vinegar
2 teaspoons salt
1 teaspoon floor black pepper
1 teaspoon lemon juice
4 teaspoons Dijon mustard
1 cup canola oil
2 cucumbers, peeled and chopped
1 inexperienced bell pepper, chopped
half of 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, cowl, and simmer till the quinoa is gentle and the water has been absorbed, about 15 to 20 mins. Scrape the cooked quinoa right into a big bowl and refrigerate till bloodless, about 1 hour.
Place the vinegar, salt, pepper, lemon juice, and mustard right into a blender. Drizzle within the oil while blending at excessive pace till 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 till lightly combined.

Notes :

Reynolds® Aluminum foil can be used to maintain food wet, cook dinner it frivolously, and make clean-up easier.

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