Ingredients
- 1 cup dried quinoa
- 2 cups water
- 1 cup green chopped Coriander
- 1/2 red onion finely chopped
- 1 Jar La Ferme St Jacques Rillettes aux Olives
- 1 cup Extra Virgin Olive Oil
- 1/4 cup Red wine vinegar
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Dijon mustard
- Salt and Pepper to taste
Servings: 4-6
Recipe Notes
- Wash the quinoa in a strainer. Add the quinoa and water to a saucepot and bring to a boil. As soon as it reaches a boil, turn to low and cook covered for 15 minutes. Let sit for 5 minutes covered after you turn the heat off.
- Blend up the oil, vinegar, dijon, and lemon juice in a food processor. If you don't have a food processor, whisk very well until everything is completely emulsified.
- In a bowl, mix together the cooked quinoa, diced vegetables, and dressing (you can decide how much of the dressing to use, I usually use most of it). Salt and pepper, to taste. Serve the salad immediately or let it cool in the fridge.