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Who knew a zesty dressing for quinoa could transform this nutty grain and veggies into such a scrumptious salad?
Ingredients
- 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
Step 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.
Step 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.
Step 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 | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 215 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat1g | 6% |
| Sodium371mg | 16% |
| Total Carbohydrate21g | 8% |
| Dietary Fiber3g | 10% |
| Total Sugars1g | |
| Protein4g | |
| Vitamin C6mg | 31% |
| Calcium35mg | 3% |
| Iron2mg | 11% |
| Potassium226mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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