This recipe is so easy and delicious and it would be perfect for a potluck or a party because it makes a big salad. I left out the red bell peppers because I’m not a fan of them raw and I made a few other adjustments. The vinaigrette is perfect for the salad. I was a little leary of the maple syrup but it works. You can always use your favorite vinaigrette or even a bottled one.
I found both recipes on food.com/formerly Recipezaar posted by magpie diner.
1/2 cup peas, fresh or frozen (I used frozen and did not cook them)
3 cups cooked quinoa
1 cup red bell pepper, diced
1/4 cup green onions, thinly sliced
1/2 cup cucumber, diced (I used 1/2 of a cucumber)
3 tbsps chopped fresh parsley
1/4 tsp sea salt
1/4 cup apple cider vinegar
1 tsp Dijon mustard
1/2 tsp sea salt
black pepper, to taste
1 1/2 tbsps real maple syrup, do not use pancake topping only real maple syrup
5 tbsps olive oil
In a large bowl, combine all of the salad ingredients and toss to combine. If serving immediately, add about 1/2 cup dressing and serve. If not serving immediately, put salad and dressing in refrigerator separately and add the dressing just before serving. The quinoa will soak up quite a bit of dressing so you may need to keep adding a bit.
Using a stick blender or a small food processor, mix everything except for the oil. With blender running, slowly add the oil in a steady stream.
Makes 6 to 8 servings