Place all ingredients, except oil, in a blender or food processor and blend. Slowly drizzle in oil while blending. Season with salt to taste.
Place all ingredients in a large bowl, sprinkle with a little sea salt and toss. Add the ½ cup mustard vinaigrette and toss until coated. For a different option, you can put the cooked quinoa in the oven or on the stovetop for several minutes to serve as a warm winter salad.
Makes two entrée salads or four side salads, Makes about 2½ cups, so you will have leftovers