Colorful Confetti Quinoa Salad 2
Servings: 6
Total Time: 1 hour
Ingredients
1 cup uncooked quinoa (3 cups cooked)
1/4 cup herb vinaigrette
1/2 cup corn
1/2 cup red onion, diced
1/2 cup tomatoes, diced
1/2 cup orange pepper, diced
1/2 cup cucumber, peeled, seeded and diced
1/2 cup green olives, halved
1/4 cup green onions, sliced thinly
1 avocado, diced
1/4 cup herb vinaigrette
Herb Vinaigrette:
1/4 cup red wine vinegar
1 TBSP water
1/2 tsp dijon mustard
1 tsp sugar
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
2/3 cup oil
1 tsp whole grain mustard
1/8 tsp basil
pinch of thyme
1/8 tsp oregano
1/4 tsp parsley
Directions
1. Cook the quinoa. Place 1 cup quinoa in a 2 quart pot add 2 cups water. Bring to a boil, then simmer, covered, 12 minutes. (I used mixed black and white quinoa) Then cool on the stove 20 minutes.
2. In the meantime make the dressing: 1. Put vinegar, water, dijon, sugar, salt, pepper in a blender. While blender running slowly drizzle in oil. Add remaining ingredients and pulse.
3. Add the 1/4 cup herb vinaigrette and stir together. Cool in fridge until well chilled.
4. Add the cut vegetables to the quinoa and drizzle the other 1/4 cup of dressing over the top. Stir together. Taste and season as needed.
5. Serve with extra dressing on the side.
2. In the meantime make the dressing: 1. Put vinegar, water, dijon, sugar, salt, pepper in a blender. While blender running slowly drizzle in oil. Add remaining ingredients and pulse.
3. Add the 1/4 cup herb vinaigrette and stir together. Cool in fridge until well chilled.
4. Add the cut vegetables to the quinoa and drizzle the other 1/4 cup of dressing over the top. Stir together. Taste and season as needed.
5. Serve with extra dressing on the side.
Notes & Tips
Great on it's own or as a side with grilled chicken.