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Quinoa Salad W/ Thyme Lime Vinegarette

1 cup quinoa
2 cups water
1 sm yellow onion, diced
1 clove garlic
1 zucchini, 1/2 inch pieces
1/4 red bell pepper, 1/2 inch pieces
8 strawberry or cherry tomatoes, quartered
1 scallion, sliced thin
1/4 cup red onion, sm dice
Salt and Pepper

For the Vinegarette
juice from 1 lime
zest from 1 lime
1 tbsp honey
1 tbsp dijon mustard
2 tbsp fresh thyme leaves, rough chop
oil (canola, peanut, olive..your choice)

Cooking quinoa is simple. It is a 1:2 ratio just like rice, meaning one part quinoa to two parts liquid. Start by sauteing 1 small onion and 1 clove garlic in a couple tbsp oil over medium heat, until translucent. Add the quinoa and stir. Allow the quinoa to toast, stirring until you start to see a little bit of a color change. Turn the heat to high and add two cups of water and a liberal pinch of salt and pepper. Bring the quinoa to a boil then reduce heat and simmer until all the liquid has cooked out. Stir occasionally. When the quinoa is finished pour it out onto a baking sheet to cool for 10 minutes. Combine all the chopped veggies and slightly cooled quinoa in a large bowl. In a separate bowl, add the lime juice and zest, honey, dijon, and thyme. Whisk until thoroughly combined. Continue to whisk while slowly drizzling in oil, in order to emulsify. Add as little or as much oil as you like depending on how tart you like your vinegarette. I prefer a pretty tart vinegarette so I do a 2:1 oil:acid. Finish the salad by pouring on the vinegarette and folding it into the salad. Chill for at least 3O minutes then taste and season with salt and pepper as necessary. Serve chilled. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: New York Strip and a Tangy Quinoa Salad
http://www.whatwereeating.com/recipes/new-york-strip-and-a-tangy-quinoa-salad/