Quinoa Vegetable Salad

Name: Quinoa Vegetable Salad
Prep time: 30 min
Cook time: 30 min
Total time: 105 min
Ingredients: 1 teaspoon canola oil; 1 tablespoon minced garlic; 0.25 cup diced (yellow or purple) onion; 2.5 cups water; 2 teaspoons salt, or to taste; 0.25 teaspoon ground black pepper; 2 cups quinoa; 0.75 cup diced fresh tomato; 0.75 cup diced carrots; 0.5 cup diced yellow bell pepper; 0.5 cup diced cucumber; 0.5 cup frozen corn kernels, thawed; 0.25 cup diced red onion; 1.5 tablespoons chopped fresh cilantro; 1 tablespoon chopped fresh mint; 3 tablespoons balsamic vinegar; 2 tablespoons olive oil

4.6

(151)

94 Reviews

11 Photos

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!

Recipe by JANELLECOLE

Updated on March 16, 2023

11

Prep Time:

30 mins

Cook Time:

30 mins

Additional Time:

45 mins

Total Time:

1 hr 45 mins

Servings:

10

Yield:

5 cups

Jump to Nutrition Facts

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

Directions

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.

Nutrition Facts (per serving)

99	Calories
4g	Fat
14g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 99
% Daily Value *
Total Fat 4g	5%
Saturated Fat 1g	3%
Cholesterol 0mg	0%
Sodium 649mg	28%
Total Carbohydrate 14g	5%
Dietary Fiber 2g	7%
Total Sugars 3g
Protein 2g
Vitamin C 17mg	87%
Calcium 22mg	2%
Iron 1mg	5%
Potassium 193mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.