Course Main Course, Meatless Main Course, Side Dish
1/2medium sized cucumberpeeled and diced
1/2green bell pepperdiced
1zucchini or yellow squashdiced
1/2pintgrape tomatoessliced in half
For the vinaigrette
1tablespoonred wine vinegar
1/4teaspoonground black pepper
1/4cupextra virgin olive oil
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 or food processor. Drizzle in the oil while blending at high speed until the dressing is thick.
Add the veggies to the bowl with the quinoa. Pour the dressing over the top of the salad and gently fold until evenly mixed. For best flavor, chill for at least 1 hour before serving.