Ingredients
1 cups quinoa, rinsed red heirloom variety
2 cups water
2 tablespoons pesto (premade)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon mustard
salt and pepper to taste
2 medium cucumbers (not waxed), quartered and sliced
1 carrot, sliced thin
1/3 cup red onion, finely chopped
1/2 cup red cabbage, shaved fine
2 cups mixed sprouts (such as sunflower and buckwheat)
fresh cracked black pepper
Preparation
Combine quinoa and water in small saucepan with lid. Bring water to a boil, reduce to simmer, cover and simmer 15 minutes. Allow to cool slightly. In a bowl combine mustard, pesto, rice vinegar and salt and pepper with a whisk. Slowly drizzle in olive oil while whisking to combine. Add vegetables to the dressing and toss. Add quinoa and toss. Serve at room temperature with generous grating of black pepper.
