La Vista Ecological Learning Center

4300 Levis Lane

Godfrey, IL 62035

© 2006 − 2019

info@lavistaelc.org

618.466.5004

A Ministry of the Missionary Oblates of Mary Immaculate

Healthy Food Options

Quinoa Veggie Salad

Ingredients

2 cups quinoa
4 cups water (or vegetable broth)

1/4 cup red wine vinegar
1 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon lemon juice
4 teaspoons Dijon or spicy brown mustard
1 cup olive oil

2 cucumbers, peeled and chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small red onion, chopped
1 (15 ounce) can black olives, chopped

Directions

1.  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.

2.  Place the vinegar, salt, pepper, lemon juice, and mustard into a blender (or use a shaker). Drizzle in the oil while blending at high speed until the dressing is thick.

3.  Pour the dressing over the cucumbers, bell pepper, red onion, tomato, and olives in a separate bowl from the quinoa. 

4.  Gently fold vegetables into the quinoa until evenly mixed.