How to Make Quinoa Veggie Salad with Zesty Vinaigrette - A Step-by-Step Guide

Quinoa is a versatile and nutritious grain that has become increasingly popular in recent years, and for good reason. Not only is it a great source of protein and fiber, but it also cooks up quickly and has a mild, nutty flavor that pairs well with a variety of ingredients. One of the best ways to enjoy quinoa is in a fresh and vibrant salad, like this Quinoa Veggie Salad with Zesty Vinaigrette.

This salad is not only delicious, but it's also incredibly healthy. It's packed with colorf...

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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

Information

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

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

    215 cal.

    • Total Fat: 13g
    • Saturated Fat: 1g
    • Sodium: 371mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 3g
    • Total Sugars: 1g
    • Protein: 4g
    • Vitamin C: 6mg
    • Calcium: 35mg
    • Iron: 2mg
    • Potassium: 226mg