Ingredients
- 1 cup dried quinoa
- 2 cups water
- 1 English cucumber, diced
- 1/2 red onion, finely chopped
- 1 can black olives, drained and finely chopped
Dressing:
- 1 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tbsp lemon juice
- 2 tbsp dijon mustard
- Salt and pepper, to taste
Method
- Wash the quinoa in a strainer. Add the quinoa and water to a saucepot and bring to a boil. As soon as it reaches a boil, turn to low and cook covered for 15 minutes. Let sit for 5 minutes covered after you turn the heat off.
- Blend up the oil, vinegar, dijon, and lemon juice in a food processor. If you don't have a food processor, whisk very well until everything is completely immulsified.
- In a bowl, mix together the cooked quinoa, diced vegetables, and dressing (you can decide how much of the dressing to use, I usually use most of it). Salt and pepper, to taste. Serve the salad immediately or let it cool in the fridge.