Quinoa Salad with Balsamic Dijon Vinegrette

This is a great recipe that I found and tweaked it a bit. Great as a side dish or as a base for entree salads or even wraps.

2 tsp Salt, Kosher, coarse

4 Cups Quinoa, ckd

1/4 Cup Vinegar, Balsamic

4 tsp Mustard, dijon

2 ea Tomatoes, fresh, diced

1/2 cup  Onion, Red, Chopped

1/4 cup Juice, Lemon

2 cups Cucumber, w/o skin, fresh

1 Tsp Pepper, Black, Ground

3/4 upto 1 Cup Oil, Olive, Extra Virgin

1 Pepper, Bell, Green or red, diced

1/2 cup  fresh basil chopped

1/2 cup fresh parsley chopped

  • Cook quinoa per instructions on package. Make sure to salt the water. You can use either white, red or black quinoia
  • While cooking, chop Onions, cucumbers, peppers and tomatoes. You can use any type of vegetable you would like. I have even roasted them first before adding to salad
  • In blender add vinegar, mustard, lemon juice, fresh basil. Slowly drizzle in oil until dressing thickens
  • Once quinoa is cooked, pour out on cookie sheet and place in refrigerator to cool.
  • Once cool, in mixing bowl, add quinoa and fold in fresh vegetable and seasoning
  • Fold in dressing and taste for seasoning

Check out the video on how to make this awesome salad

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