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Cold Quinoa and Vegetable Salad
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Cold Quinoa and Vegetable Salad
A cold served salad with quinoa, cucumber, bell peppers, and red onion tossed in garlic vinaigrette dressing.
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servings:
4
total time:
5 hours
added on
01/18/2017
recipe by:
rosbough
INGREDIENTS
QUINOA:
1 cup uncooked quinoa, rinsed
1 3/4 cups water
DRESSING:
1/4 cup olive oil
2 TBSP red wine vinegar
1 medium garlic clove, minced
1/2 tsp salt
1/8 tsp black pepper
VEGETABLES:
1 medium cucumber, seeded and chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 cup chopped red onion
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DIRECTIONS
Bring quinoa and water to a boil in a medium-size saucepan over medium-high heat.
Cover the pan then reduce heat to low and simmer for 20 minutes, without removing the lid.
Turn off the heat and let the quinoa sit for 10 more minutes o until the quinoa is tender and has absorbed the liquid in the pan.
Transfer the cooked quinoa to a bowl and allow to cool to room temperature.
In a separate bowl whisk together the DRESSING ingredients until well combined.
Add the vegetables to the cooled quinoa then drizzle on the dressing and toss to coat.
Taste and season with additional salt & pepper, if needed.
Cover the bowl and refrigerate the salad for at least 4 hours to allow the flavors to meld.
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