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Mediterranean Vegetable Salad #2
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