Quinoa Vegetable Salad

Quinoa Vegetable Salad

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This is a wonderful dish–light and very tasty! My four kids (ages 2-7) ate it up and asked for more!
Ingredients
  • 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

Directions
  • 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.
Quinoa Vegetable Salad

This is a wonderful dish–light and very tasty! My four kids (ages 2-7) ate it up and asked for more!

by

Published 2020-04-21 03:55:09

Ingredients

    • 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

Instructions

    • 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.

Recipe Details

Servings: 12.

Prep Time:
12001200

Cook Time:
15001500

Total Time:
54005400

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