- 1 teaspoon canola oil
- 1 tablespoon minced garlic
- 1/4 cup diced (yellow or purple) onion
- 2 1/2 cups water
- 2 teaspoons salt, or to taste
- 1/4 teaspoon ground black pepper
- 2 cups quinoa
- 3/4 cup diced fresh tomato
- 3/4 cup diced carrots
- 1/2 cup diced yellow bell pepper
- 1/2 cup diced cucumber
- 1/2 cup frozen corn kernels, thawed
- 1/4 cup diced red onion
- 1 1/2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- Heat the canola oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl. Refrigerate until cold.
- Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/4 cup red onion into the chilled quinoa. Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and balsamic vinegar over the salad; gently stir until evenly mixed.
03/29/2017
recipepes.com
Quinoa Vegetable Salad, recipe
PT15M
PT1H
5
455 calories
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