Veggie quinoa salad with Dijon vinaigrette

Veggie quinoa salad with Dijon vinaigrette


85 people made this

About this recipe: A quinoa salad recipe with loads of colourful veggies and an easy vinaigrette. Cook the quinoa with the water as you would rice (works in a rice cooker too).

Randy Finger

Serves: 24 

  • 680g quinoa
  • 950ml water
  • 4 tablespoons red wine vinegar
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon lemon juice
  • 4 teaspoons Dijon mustard
  • 250ml rapeseed oil
  • 2 cucumbers, peeled and chopped
  • 1 green pepper, chopped
  • 1/2 red onion, chopped
  • 2 tomatoes, chopped
  • 1 (350g) tin black olives, drained and chopped

Prep:10min  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr30min 

  1. Bring the quinoa and water to the 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. Drizzle in the oil while blending at high speed until the dressing is thick.
  3. Add the cucumbers, pepper, red onion, tomato and olives to the bowl with the quinoa. Drizzle with the dressing and gently fold until evenly mixed.

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