Quinoa Vegetable Salad
Recipe Type: Main
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4
By: JANELLECOLE “This is a wonderful dish – light and very tasty! My four kids (ages 2-7) ate it up and asked for more!”
Ingredients
- 1/4 teaspoon canola oil
- 1 teaspoon minced garlic
- 1 tablespoon and 1 teaspoon diced (yellow or purple) onion
- 3/4 cup and 1 tablespoon and 1 teaspoon water
- 3/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2/3 cup quinoa
- 1/4 cup diced fresh tomato
- 1/4 cup diced carrots
- 2 tablespoons and 2 teaspoons diced yellow bell pepper
- 2 tablespoons and 2 teaspoons diced cucumber
- 2 tablespoons and 2 teaspoons frozen corn kernels, thawed
- 1 tablespoon and 1 teaspoon diced red onion
- 1-1/2 teaspoons chopped fresh cilantro
- 1 teaspoon chopped fresh mint
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 teaspoons olive oil
- 1 tablespoon 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.
Calories: 148 Fat: 4.5 Saturated fat: .6 Carbohydrates: 22.9 Sugar: 2 Sodium: 592mg Fiber: 2.7g Protein: 4.6 Cholesterol: 0
