3 Tbsp red wine vinegar
2 Tbsp apple cider vinegar
1½ Tbsp maple syrup
1 Tbsp olive brine
1 Tbsp Dijon mustard
½ tsp iodized sea salt
5 Tbsp olive oil
½ tsp dried tarragon
½ lb (225g) cooked green beans with the ends removed, cut in 2cm pieces
2 cups cooked potatoes, cut into small chunks
3 cups cooked quinoa, cooled
¾ cup Kalamata or Nicoise olives, pitted and sliced
¾ cup halved cherry or grape tomatoes (for people who like that sort of thing)
2 Tbsp sliced green onions
2 Tbsp fresh parsley
To make the dressing, combine all the dressing ingredients in a large glass measuring cup and whisk. Set aside.
In a large bowl gently combine the quinoa, olives, tomatoes, onions and parsley. Mix in the potatoes and green beans. Whisk the vinaigrette one last time and add to the quinoa mixture. Toss the salad until dressing is evenly distributed.
Great served as a main over lettuce or as a side dish.