Name: Summer Veggie Quinoa Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons sherry or red wine vinegar; 2 tablespoons Dijon mustard (or to taste); 2 tablespoons fresh lime juice; 1 teaspoon sea salt; 1 teaspoon fresh black pepper; 1 large shallot (minced); 1 garlic clove (minced); 3 cups cooked quinoa; 1 large red or orange bell pepper (chopped); 1 cup zucchini (roasted or raw, chopped); 2 ears of fresh corn (roasted, cut off the cob); 1 pint cherry or grape tomatoes (halved); 1 cup fresh basil (chopped); ½ cup fresh mint (chopped)

Scale

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons sherry or red wine vinegar
2 tablespoons Dijon mustard (or to taste)
2 tablespoons fresh lime juice
1 teaspoon sea salt
1 teaspoon fresh black pepper
1 large shallot (minced)
1 garlic clove (minced)
3 cups cooked quinoa
1 large red or orange bell pepper (chopped)
1 cup zucchini (roasted or raw, chopped)
2 ears of fresh corn (roasted, cut off the cob)
1 pint cherry or grape tomatoes (halved)
1 cup fresh basil (chopped)
½ cup fresh mint (chopped)

Instructions

Whisk together the oil, vinegar, mustard, salt, and pepper with 2 tablespoons water in a large bowl. Add the shallot and garlic, whisk again, and taste. Add more mustard, salt, and pepper if you like.
Add the remaining ingredients to the bowl and toss with a fork and spoon until everything is evenly coated in dressing. Taste and adjust the seasoning and serve right away, or refrigerate for up to an hour or so.