Quinoa Cucumber & Sprouts Salad

• 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

1. Combine quinoa and water in small saucepan with lid.
2. Bring water to a boil, reduce to simmer, cover and simmer 15 minutes.
3. Allow to cool slightly.
4. In a bowl combine mustard, pesto, rice vinegar and salt and pepper with a whisk. Slowly drizzle in olive oil while whisking to combine.
5. Add vegetables to the dressing and toss. Add quinoa and toss. Serve at room temperature with generous grating of black pepper.

quinoa, water, pesto, olive oil, lemon juice, mustard, salt, cucumbers, carrot, red onion, red cabbage, mixed sprouts, black pepper

Taken from www.epicurious.com/recipes/member/views/quinoa-cucumber-sprouts-salad-50040769 (may not work)