Quinoa Veggie Salad with Zesty Vinaigrette

Name: Quinoa Veggie Salad with Zesty Vinaigrette
Total time: 90
Yield: 24
Ingredients: 4 cups quinoa; 4 cups water; 0.25 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; 0.5 medium red onion, chopped

Recipe by Randy Finger from allrecipes.com

2 Hr. 30 Mins.

Ingredients

24 servings

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4 cups quinoa
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4 cups water
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0.25 cup red wine vinegar
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4 teaspoons Dijon mustard
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2 teaspoons salt
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1 teaspoon ground black pepper
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1 teaspoon lemon juice

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1 cup canola oil
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2 medium cucumbers, peeled and chopped
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2 medium tomatoes, chopped
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1 (15 ounce) can black olives, chopped
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1 medium green bell pepper, chopped
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0.5 medium red onion, chopped

Instructions

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.