Quinoa Veggie Salad with Zesty Vinaigrette
48 Reviews- Prep: 10 min
- Cook: 20 min
- Ready In: 1 hr 30 min
“Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad. I used one English cucumber instead of 2 normal cucumbers because we prefer the taste. Cook the quinoa with the water as you would normal rice (works in a rice cooker as well).” - by Randy Finger
Ingredients
Adjust Servings
Original recipe yields 12 cups
Directions
- 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. Drizzle in the oil while blending at high speed until the dressing is thick.
- Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.
Nutrition
Amount Per Serving (24 total)
- Calories
- 215 cal
- 11%
- Fat
- 13 g
- 20%
- Carbs
- 21.2 g
- 7%
Based on a 2,000 calorie diet
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Reviews (48)
Rate This Recipe
"This will be a regular side dish at our house! I was short on time, so I used a bottle of italian salad dressing and it was delicious :) I'm sure the red wine Vinaigrette would be great too! Will t..." See morery that next time when I'm not so pressed for time. Thanks for the great recipe!"
toast
"Great recipe! I cut the Quinoa down by a lot but used the same amount of veggies, cut the oil in half in the dressing, it was really good. I was a little nervous b/c i tasted the dressing and didn't r..." See moreeally like it--but i put it in anyway and it was a fantastic complement! Thanks!"
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