Quinoa Vegetable Salad
Ingredients
- 1 teaspoon canola oil
- 1 tablespoon minced garlic
- ¼ cup diced yellow (or purple) onion
- 2 ½ cups water
- 3 teaspoons salt, divided, or to taste
- 1/2 teaspoon ground black pepper, divided
- 2 cups quinoa
- ¾ cup diced fresh tomato
- ¾ cup diced carrots
- ½ cup diced yellow bell pepper
- ½ cup diced cucumber
- ½ cup frozen corn kernels, thawed
- ¼ cup diced red onion
- 1 ½ tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
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Instructions
- Heat canola oil in a saucepan over medium heat. Add garlic and yellow onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add water, 2 teaspoons salt, and 1/4 teaspoon pepper; bring to a boil.
- Stir quinoa into the pan, reduce the heat to medium-low, and cover. Simmer until quinoa is tender, about 20 minutes. Drain any remaining water with a mesh strainer; transfer quinoa to a large mixing bowl. Cover and refrigerate until cold, about 45 minutes.
- Stir tomato, carrots, bell pepper, cucumber, corn, and red onion into chilled quinoa. Season with cilantro, mint, and remaining 1 teaspoon salt and 1/4 teaspoon black pepper. Drizzle with balsamic vinegar and olive oil, then gently stir until evenly mixed.
Source
Original recipe: View Original