This quinoa vegetable salad is a wonderful dish — it's light and very tasty. My four kids (ages 2-7) ate it up and asked for more!
Ingredients
- canola oil: 1 tsp
- garlic: 1 Tbsp (minced)
- yellow (or purple) onion: 0.25 cup (diced)
- ½ cups water: 2 piece
- salt: 3 tsp (divided, to taste)
- ground black pepper: 0.5 tsp (divided)
- quinoa: 2 cups
- fresh tomato: 0.75 cup (diced)
- carrots: 0.75 cup (diced)
- yellow bell pepper: 0.5 cup (diced)
- cucumber: 0.5 cup (diced)
- frozen corn kernels: 0.5 cup (thawed)
- red onion: 0.25 cup (diced)
- ½ tablespoons chopped fresh cilantro: 1 piece
- fresh mint: 1 Tbsp (chopped)
- balsamic vinegar: 3 Tbsp
- olive oil: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
