Quinoa Vegetable Salad
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
55
Spice
57
Sweetness
47
Sourness
33
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tsp
Canola Oil1 tbsp
Garlic (minced)2.5 cups
Water1 tsp
Salt1 tsp
Ground Black Pepper2 cups
Quinoa3 cup
Tomato (diced fresh)3 cup
Carrot (diced)1 cup
Cucumber (diced)1 cup
Red Onion (diced)1.5 tbsps
Cilantro (chopped fresh)1 tbsp
Mint (chopped fresh)2 tbsps
Olive Oil3 tbsps
Balsamic VinegarDirections:
1
Heat the canola oil in a saucepan over medium heat
2
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
3
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
4
Simmer until the quinoa is tender, about 20 minutes
5
Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl
6
Refrigerate until cold
7
Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/4 cup red onion into the chilled quinoa
8
Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper
9
Drizzle the olive oil and balsamic vinegar over the salad; gently stir until evenly mixed