Confetti Quinoa Salad with Herbes de Provence and White Balsamic Vinaigrette

4 to 6 cups cooked quinoa, allowed to cool

1 medium sweet onion, finely diced

1 red bell pepper, finely diced

1 medium carrot, grated

2-3 stalks celery, finely diced

one 14 to 16 oz bag frozen shelled soy beans, cooked per bag directions then allowed to cool

Combine above cooled ingredients in a large bowl.  

Then prepare the vinaigrette below.

Vinaigrette:

1/2 cup high quality olive oil

1/2 cup white balsamic vinegar

2 heaping teaspoons dijon mustard

2 teaspoons dried herbes de provence (adjust amount to personal tastes;  use one that is not heavily blended with lavender)

Using a whisk or immersion blender, blend the mustard, olive oil, and vinegar until a creamy emulsion is formed.  Then, stir in the herbes de provence.   Drizzle the vinaigrette over the quinoa and vegetables.  Stir to combine.  Season with salt and cracked black pepper to personal tastes.  Serve cold.

Makes enough for a large crowd.