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


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