- quinoa - 1 cup, raw
- red, orange, and yellow peppers - 1/2 each, diced
- red onion - 1, chopped
- craisins - 3/4 cup
- olive oil - 1/2 cup
- vinegar - 1/4 cup
- sugar - 1 1/2 tbsp
- salt - 1 tsp
- dijon mustard - 1 tbsp
1. Cook quinoa according to package directions. Let cool and add the remaining ingredients. Mix well.
2. At least 2 hours before serving, mix all the ingredients for the dressing together, whisking briskly. Pour over salad.
Note: Keeps well for 3 days in fridge.