Quinoa Veggie Salad with Zesty Vinaigrette

4 cups quinoa

4 cups water

¼ cup red wine vinegar

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon lemon juice

4 teaspoons Dijon mustard

1 cup canola oil

2 cucumbers, peeled and chopped

1 green bell pepper, chopped

½ red onion, chopped

2 tomatoes, chopped

1 (15 ounce) can black olives, chopped

Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.

Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.

Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.