Recipe Details
Ingredients
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4cupsquinoa
-
4cupswater
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¼cupred wine vinegar
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4teaspoonsDijon mustard
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2teaspoonssalt
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1teaspoonground black pepper
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1teaspoonlemon juice
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1cupcanola oil
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2mediumcucumbers, peeled and chopped
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2mediumtomatoes, chopped
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1(15 ounce) canblack olives, chopped
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1mediumgreen bell pepper, chopped
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½mediumred onion, chopped
Cooking Directions
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Bring quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked quinoa to a large bowl and refrigerate until cold, about 1 hour.
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Blend vinegar, Dijon, salt, pepper, and lemon juice in a blender. Slowly pour in oil, with the blender running, until dressing is smooth and thick.
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Remove quinoa from the refrigerator. Add cucumbers, tomatoes, olives, bell pepper, and onion. Pour dressing over top and gently mix until evenly combined.
Tips
You can cook the quinoa in a rice cooker if desired. You can use one English cucumber instead of two standard, slicing cucumbers.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe24 | |
| Calories215 | |
| % Daily Value * | |
| Total Fat 13g |
17% |
| Saturated Fat 1g |
6% |
| Sodium 371mg |
16% |
| Total Carbohydrate 21g |
8% |
| Dietary Fiber 3g |
10% |
| Total Sugars 1g |
|
| Protein 4g |
9% |
| Vitamin C 6mg |
7% |
| Calcium 35mg |
3% |
| Iron 2mg |
11% |
| Potassium 226mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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