Mediterranean Vegetable Salad

Ingredients

• 1/2 Cup red quinoa, rinsed and drained
• 1/2 Cup white quinoa, rinsed and drained
• 2 Cups water
• 1 Cup cooked peas
• 1 Cup cooked green beans, chopped into large pieces
• 1 Cup cooked corn kernals
• 2 medium carrots, peeled and grated
• 1/2 red pepper, deseeded and diced
• 1/2 green pepper, deseeded and diced
• 8 Ounces cherry tomatoes, halved
• 1 medium red onion, finely chopped
• 4 shallots or scallions, finely sliced
• 3 Ounces extra-virgin olive oil
• 1 clove garlic, finely grated
• 1 Teaspoon Dijon mustard
• 2 Tablespoons red wine vinegar
• Salt and freshly ground black pepper, to taste

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