Crunchy Quinoa Salad with Might Mint Vinaigrette

Crunchy Quinoa Salad with Might Mint Vinaigrette

3 1/2 C cooked quinoa, cooled to room temp (1 cup quinoa cooked according to pkg instructions)

1 red bell pepper (Cone #3)

1 medium carrot (Cone # 2)

1 small Persian cucumber (Cone #3)

1 C chopped flat leaf parsley

2/3 C diced red onion (Cone # 2)

1/2 C pitted kalamata olives, not canned, brined in a jar (Cone #2)

1/2 C golden raisins (hydrated in boiling water for 10 minutes and strained)

2 TBSP chopped jalapeno, no seeds

1 heaping cup mighty mint vinaigrette

Salt and pepper

Mix all ingredients together in a medium bowl. Season with salt and pepper to taste. Serves 8 side portions. 

Mighty Mint Vinaigrette

3/4 C mild extra virgin olive oil

1/2 C firmly packed fresh mint leaves

1/4 C white wine vinegar

1 TBSP plus 1 tsp Dijon mustard

1 TBSP plus 1 tsp honey

1/4 tsp kosher salt

Freshly ground pepper

Combine the olive oil and mint in a blender and blend until puréed, about 15 seconds. Add the vinegar, mustard, kosher salt, and pepper to taste and blend until just incorporated, about 5 seconds. Do not overblend or the vinaigrette will be too thick. Refrigerate until chilled for up to 1 week.

Makes approximately 1 cup

Recipe by – Sara & Mary