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Bring 3 cups of water to a boil over high heat.
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Add in the quinoa.
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Let it simmer uncovered for about 15 minutes until the water is absorbed. Drain any
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remaining water and transfer it into a large bowl.
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Stir in 2 tbsp. of olive oil to keep the quinoa from sticking and allow it to cool down in
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the refrigerator.
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In a small bowl, mix together the 4 tbsp. of remaining olive oil with the vinegar, dill
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and garlic.
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When the quinoa has cooled, mix in the oil and vi negar bowl’s contents. Mix
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thoroughly.
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Mix in the broccoli, carrots, cauliflower, peas, onions, tomatoes, salt and pepper. Toss
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together and serve.