Ingredients
Scale
- 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes