Red pepper, cucumber, beans or other vegetables may be added. Adding beans, nuts or seeds would make this a good vegetarian side or lunch salad. (black beans, chickpeas, pine nuts, almonds etc.) For a vegetarian dinner option bean patty’s would be a good substitution.
- 1 cup quinoa
- 2 cups cold water
- 1 teaspoon salt
- 1/2 teaspoon red pepper flake
- 3 tablespoons extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons brown mustard (or dijon)
- 1 teaspoon garlic powder
- pepper and salt to taste
- 1/2 cup onion diced
- 1 cup green pepper chopped
In a sauce pot combine water and quinoa. Allow to rest for 15 minutes. Bring to a boil cover and cook for 1-2 minutes. Reduce heat to a simmer and cook for 15 minutes. Remove from heat and leave the lid on for 5 minutes. Remove lid and using a fork fluff the quinoa. Combine dressing ingredients and vegetables. Toss cooked quinoa with it gently. You want the quinoa to be slightly warm still so it absorbs the flavor.