Quinoa Salad

This is one of my favorite quinoa recipes!  All it takes is quinoa and some of your favorite veggies!  The best part about it is that is lasts all week- hello ready-to-go lunches! Tastes just like a pasta salad, but way more healthy and has 10g of protein. What more could you ask for?

Ingredients:

• 1 cup Quinoa, uncooked
• 2 cups water
• 1 cup spinach, uncooked, chopped
• 1 cup mushrooms, chopped
• 1 cup red pepper, diced
• 1/2 cup black olives, halved
• 1 handful of snap peas, about 1 cup

For the dressing:

• 1 tbsp. extra virgin olive oil
• 1/2 tbsp. red wine vinegar
• 1 tsp. Boar's Head Delicatessen Mustard (See below)
• pinch of fresh salt & ground pepper

*If you decide to make more/less quinoa, remember the amount of water should always be twice the amount of uncooked quinoa.

 Directions:

1. Bring water to a boil and add uncooked quinoa.  Reduce heat to low and let simmer for 10-15 minutes, until water is completely absorbed.  When cooked, refrigerate to bring quinoa to a cool temperature.

2.  As quinoa is cooking, add spinach, snap peas, red pepper, black olives, and mushroom to a large bowl.

3.  When quinoa is cooled, add to the bowl and mix well.

4.  In a small dish, mix oil, vinegar, mustard, and salt & pepper.  When dressing is fully mixed, drizzle over the salad.  Toss salad until fully coated with dressing.

5.  Refrigerate and serve when cold!

Enjoy!