Categories: salad

Ingredients

• 1 cup red quinoa
• 2 tbls balsamic vinegar
• 1 tsp dijon mustard
• 1 sm shallot, finely chopped (about 1 tbls)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 cups peeled, diced english cucumber
• 2 cups peeled, diced , cooked beets
• 1 cup small grape tomatoes, halved
• 1/2 cup toasted walnuts, chopped
• 2 oz crumbled gorgonzola

Directions

1. in a small pot, bring the quinoa to boil in 2 cups water. lower heat, and simmer, covered, for 15 minutes. remove from heat, transfer to a large bowl, and let cool completely

2. whisk together the vinegar, mustard, shallot, salt and pepper. whisk in the oil. pour over cooled quinoa. add remaining ingredients, and toss to combine. add salt and pepper to taste. place in an airtight container, and refrigerate until ready to serve.

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