Ingredients
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4 cups quinoa
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4 cups water
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¼ 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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½ medium red onion, chopped
Directions
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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.
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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.
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Remove quinoa from the refrigerator. Add cucumbers, tomatoes, olives, bell pepper, and onion. Pour dressing over top and gently mix until evenly combined.
Cook’s Note
You can cook the quinoa in a rice cooker if desired.
You can use one English cucumber instead of two standard cucumbers.
Nutrition Facts (per serving)
| 215 | Calories |
| 13g | Fat |
| 21g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 215 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 1g | 6% |
| Sodium 371mg | 16% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 3g | 10% |
| Total Sugars 1g | |
| Protein 4g | 9% |
| Vitamin C 6mg | 7% |
| Calcium 35mg | 3% |
| Iron 2mg | 11% |
| Potassium 226mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
