Quinoa Veggie Salad with Zesty Vinaigrette

Who knew a zesty dressing for quinoa could transform this nutty grain and veggies into such a scrumptious salad?


Side Dish · Sauces and Condiments · Salad Dressing Recipes · Vinaigrette Dressing Recipes


Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 1 hrs 30 mins
Additional Time: 1 hrs
Servings: 24

Ingredients

Ingredients List

  • 4 cups quinoa

  • 4 cups water

  • ¼ 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

  • ½ medium red onion, chopped


Directions

  1. 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.

  2. 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.

  3. Remove quinoa from the refrigerator. Add cucumbers, tomatoes, olives, bell pepper, and onion. Pour dressing over top and gently mix until evenly combined.

Tips

You can cook the quinoa in a rice cooker if desired. You can use one English cucumber instead of two standard, slicing cucumbers.


Nutrition Facts (per serving)

Nutrition Facts
215 Calories
13g Fat
21g Carbs
4g Protein


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