Note: If clementines are out of season, use orange or tangerine sections cut into bite-size pieces.
2 cups cooked quinoa, chilled
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 jalapeno pepper, seeded and chopped
8 black olives, sliced
1 small red onion, chopped
1 cup chopped celery
1 red or green bell pepper, chopped
12 clementines, sectioned
12 cherry tomatoes, halved or quartered
Combine all ingredients and chill until ready to serve. If the salad seems too dry, moisten with a little white wine vinegar or the salad dressing of your choice.
6-8 servings
