Fresh Vegetable Quinoa Salad with Tangy Vinaigrette

1.Rinse the quinoa thoroughly under cold running water using a fine mesh sieve to remove its natural coating (saponin) which can taste bitter.

2.In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover, and simmer for 12-15 minutes until the quinoa is tender and water is absorbed.

4.Remove from heat and let it sit, covered, for 5 minutes. Then fluff the quinoa gently with a fork and transfer to a large mixing bowl to cool to room temperature.

5.While the quinoa cooks, prepare the vegetables: dice the zucchini, red and yellow capsicum, slice the baby corn into 1-inch pieces, shred the rad cabbage, and finely chop broccoli florets if using.

6.In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and freshly ground black pepper until the vinaigrette is emulsified and smooth.

7.Add the diced and shredded vegetables to the cooled quinoa bowl. Pour the vinaigrette over the quinoa and vegetables.

8.Toss gently but thoroughly to combine all ingredients and evenly coat with the vinaigrette.

9.Taste and adjust seasoning with additional salt and pepper if needed.

10.Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

11.Before serving, garnish with freshly chopped parsley or cilantro for a fresh herbal note.