Quinoa Vegetable Salad recipe
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Ingredients
- 1 teaspoon canola oil 1 tablespoon minced garlic ¼ cup diced (yellow or purple) onion 2 ½ cups water 2 teaspoons salt, or to taste ¼ teaspoon ground black pepper 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 1 teaspoon salt ¼ teaspoon ground black pepper 2 tablespoons olive oil 3 tablespoons balsamic vinegar
Nutrition Info
- 147.9 caloriescarbohydrate: 22.9 gcholesterol: : -fat: 4.5 gfiber: 2.7 gprotein: 4.6 gsaturatedFat: 0.6 gservingSize: -sodium: 592.1 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Quinoa Vegetable Salad
Directions
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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.