Quinoa Salad with Sweet and Sour Dressing - alive magazine

Ingredients

• 3 Tbsp (45 mL) maple syrup
• 2 Tbsp (30 mL) unpasteurized apple cider vinegar
• 1 Tbsp (15 mL) Dijon mustard
• 1 Tbsp (15 mL) old-fashioned grainy mustard
• 1/4 cup (60 mL) grapeseed oil
• 1 cup (250 mL) uncooked quinoa
• 1 red bell pepper, seeded and cut into 1/2 in (1.25 cm) dice
• 1 yellow bell pepper, seeded and cut into 1/2 in (1.25 cm) dice
• 1 orange bell pepper, seeded and cut into 1/2 in (1.25 cm) dice
• 1 English cucumber, peel on, cut into 1/2 in (1.25 cm) dice
• 16 cherry tomatoes, halved, or larger tomatoes, cut into bite-sized pieces
• 12 pitted black olives, halved
• 2 celery stalks, cut into 1/2 in (1.25 cm) dice
• 1/4 cup (60 mL) sun-dried tomatoes, drained and chopped
• 1/4 cup (60 mL) finely chopped flat-leaf parsley