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Note: Prep, cooking and getting acquainted time is 2 hours.
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Recipe can be made ahead (see below).
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Soak your quinoa in cold water for 15 minutes.
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Meanwhile make the vinaigrette.
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In a large bowl, mix together the lemon juice and zest, Dijon, vinegar, salt, pepper and cayenne pepper.
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After combined, slowly stir in the olive oil and set aside.
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Drain the quinoa in a fine mesh colander and add to a pot with 1 1/2 cups cold water.
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Bring to a boil, cover and reduce to simmer.
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Cook 30 minutes until you start to see the tails or germ releasing.
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Drain and rinse with cold water in the colander for a couple minutes then add to the bowl with the vinaigrette.
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Its ok if its still a little warm; it will soak up the vinaigrette better.
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Add all of the prepared vegetables and give it a stir.
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Let sit in the fridge uncovered for an hour so all of the flavors can get acquainted.
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Taste for seasoning before serving.
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Enjoy.
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Notes: If the quinoa soaked up too much of the vinaigrette after sitting in the fridge, add another splash of vinegar or lemon juice and a splash of olive oil just to get things moving again.
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Make sure to taste for seasoning.
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If making the day before, store the vinaigrette and veggies in separate containers and the cooked and completely cooled quinoa (add a splash of olive oil just so it doesnt stick) in a separate container as well in the fridge.
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Stir all together and let sit in fridge for 1 hour before serving.
