Quinoa is a versatile (and delicious) grain that is easy to make, and excellent for you. This dish is a quick fix that works great along side a green salad for a lovely lunch, or easy summer dinner. This recipe is also great for picnics and pot lucks; just add a few other finely chopped vegetables, like carrots and peppers, to make it truly special!
2 ½ cups water
1 cup quinoa
1 cup frozen peas
1 cup frozen corn
1 teaspoon Dijon mustard
¼ cup balsamic vinegar
½ cup olive oil
salt and pepper
Finely dice shallot.
Combine shallot with vinegar in a small bowl. Set aside.
Heat water and to a boil water in a medium sized pot, add salt.
Rinse quinoa and add to water.
Boil quinoa until soft, 15 minutes.
Add frozen corn and peas.
Drain and set aside to cool.
Stir mustard into vinegar, shallot combination.
Add oil, pouring slowly while mixing vigorously with a whisk.
Pour dressing on cooled quinoa.
Add salt and pepper to taste.
Note, you may add chopped vegetables to this dish to add crunch and depth. Jessica likes to add finely chopped red or green peppers, scallions, or cucumbers.