So, it’s really hot here in the Northeast today – over 90! I can’t believe we had the heat on last week (really). Needless to say, the heat doesn’t inspire much cooking. However, I had been away for a couple of days and really felt like I should eat out of my own kitchen tonight. So, I opened the refrigerator and grabbed a bunch of produce, set some quinoa to cook and went about constructing a whole grain salad. I didn’t set out to make a vegan meal. This just recipe just developed that way naturally!
Quinoa Salad with Dijon Vinaigrette
The picture is slightly blurry because I was so excited to eat it, I only took one!
Quinoa Salad with Dijon Vinaigrette
- 2 cups cooked red quinoa
- 1/4 c. chopped red pepper
- 1/2 c. dried cranberries
- 1/2 chopped cucumber
- 1/2 chopped red pepper
- 2 Tbsp chopped fresh mint
Dijon Dressing
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp dijon mustard
- 1 Tbsp capers
Mix everything together! This was so easy and perfect for today. If you are a planner, you could cook quinoa ahead of time to have on hand. Even better – assemble the whole salad ahead! Since there is no mayonnaise, this would be a great take along for a picnic, too. And even better – a yummy vegan option!
A Foodie Family 