Quinoa Salad with Mustard Vinaigrette

I had just enough white and red quinoa left over to make a full batch. Mixing the two colors of quinoa along with all the veggies gives this dish a playful look. Rest assured though, this is a serious summer dish.

Ingredients

Mustard Vinaigrette

1/3 Cup Mustard (I used Ba-Tampte delicatessen style mustard.)

1/4 Cup Apple Cider Vinegar

1/2 Teaspoon Liquid Agave (or any liquid sweetener)

2 Tablespoons Water

Salad

1 Cup Uncooked Quinoa

1 Cucumber, Seeded and Chopped

2-3 Carrots, Peeled and Chopped

1/2 Cup Spinach, Chooped in Food Processor

Marinated Artichokes and Heart of Palm, Chopped in Food Processor

Directions
Cook the quinoa according to package directions and let cool; you can even cook the quinoa a day before.
Stir together the veggies and quinoa
Mix all the ingredients for the vinaigrette and add to the quinoa mixture
This will keep for a couple of days in the refrigerator