August 12th, 2019

Summer Quinoa Salad with a Dijon Mustard Vinaigrette 

SERVINGS:  4-6
DIFFICULTY:  Beginner
DIETARY:  Dairy-Free, Gluten-Free, Vegetarian
PREP/COOK TIME:  25 min/20 mi

---

Quinoa Salad

• 2 c. quinoa
• 4 c. water
• 1 pt. grape tomatoes, quartered
• 1 red onion, thinly sliced
• 1/2 lb. sweet peppers, thinly sliced
• 1/2 bag of arugula (or any green)
• 2 avocados, diced small
• 3 carrots, cut into thin strips about 2 in. long
• salt and pepper

Dijon Mustard Vinaigrette

• 3 tbsp. Dijon mustard
• 2 tbsp. sherry vinegar 
• 1/2 shallot, finely diced
• 1 c. olive oil
• salt and pepper

1. Take all of the veggies and put them into a bowl, season with salt and pepper.  Fill a large pot with the water and bring to a boil.  Once boiling, add the quinoa, reduce the heat to a simmer, and cover for about 10-15 minutes or all of the water is absorbed by the quinoa.
2. In a separate bowl, put all of the vinaigrette ingredients inside and whisk until emulsified (everything is mixed together as one unit and creamy).  
3. When the quinoa is done cooking, remove from the heat and cool down.  Add the vegetables to the quinoa and mix thoroughly.  Lastly, add the vinaigrette to the mixture and cool in the fridge until ready to consume! 

---

Me Cuisine Tips

• You can add any protein you want!  Steak, chicken, and tofu are good proteins to add.
• Tastes the best if chilled in the fridge because it allows the vinaigrette to soak into the veggies.