Who knew a zesty dressing for quinoa could transform this nutty grain and veggies into such a scrumptious salad?
4 cups quinoa
4 cups water
¼ cup red wine vinegar
4 teaspoons Dijon mustard
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon lemon juice
1 cup canola oil
2 medium cucumbers, peeled and chopped
2 medium tomatoes, chopped
1 (15 ounce) can black olives, chopped
1 medium green bell pepper, chopped
½ medium red onion, chopped
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