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Mediterranean Vegetable Salad #2

Course Salad

Ingredients

For the salad:

  • 1/2 cup red quinoa rinsed and drained
  • 1/2 cup white quinoa rinsed and drained
  • 2 cups water
  • 1 cup cooked peas
  • 1 cup cooked green beans chopped into large pieces
  • 1 cup cooked corn kernals
  • 2 medium carrots peeled and grated
  • 1/2 red pepper deseeded and diced
  • 1/2 green pepper deseeded and diced
  • 8 ounces cherry tomatoes halved
  • 1 medium red onion finely chopped
  • 4 shallots or scallions finely sliced

For the dressing:

  • 3 ounces extra-virgin olive oil
  • 1 clove garlic finely grated
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground black pepper to taste