Quinoa Garden Salad

Note: Prep, cooking and getting acquainted time is 2 hours. Recipe can be made ahead (see below).

Soak your quinoa in cold water for 15 minutes.

Meanwhile make the vinaigrette. In a large bowl, mix together the lemon juice and zest, Dijon, vinegar, salt, pepper and cayenne pepper. After combined, slowly stir in the olive oil and set aside.

Drain the quinoa in a fine mesh colander and add to a pot with 1 1/2 cups cold water. Bring to a boil, cover and reduce to simmer. Cook 30 minutes until you start to see “the tails” or germ releasing. Drain and rinse with cold water in the colander for a couple minutes then add to the bowl with the vinaigrette. It’s ok if it’s still a little warm; it will soak up the vinaigrette better.

Add all of the prepared vegetables and give it a stir. Let sit in the fridge uncovered for an hour so all of the flavors can get acquainted. Taste for seasoning before serving.

Enjoy.

Notes:
If the quinoa soaked up too much of the vinaigrette after sitting in the fridge, add another splash of vinegar or lemon juice and a splash of olive oil just to get things moving again. Make sure to taste for seasoning.
If making the day before, store the vinaigrette and veggies in separate containers and the cooked and completely cooled quinoa (add a splash of olive oil just so it doesn’t stick) in a separate container as well in the fridge. Stir all together and let sit in fridge for 1 hour before serving.