This is a wonderful dish--light and very tasty! My four kids (ages 2-7) ate it up and asked for more!

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
45 mins
total:
1 hr 30 mins
Servings:
12
Yield:
5 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

148 calories; protein 4.6g 9% DV; carbohydrates 22.9g 7% DV; fat 4.5g 7% DV; cholesterol 0mg; sodium 592.1mg 24% DV. Full Nutrition
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Reviews (90)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/14/2010
FOR WARM QUINOA VEGETABLE SALAD: I do not like cold salads/hard veggies so I made warm version of this! All you have to do is heat some oil in a pan and fry the bell peppers and carrots. Once they are semi-tender add the corn and tomato until the veggies are as soft as desired. Meanwhile, add the cilantro, mint, oil and balsamic vinegar (I needed double oil/vinegar than what the recipe said) and let it sit until the quinoa is cooked. Once it's ready, add it all together and you have warm quinoa vegetable salad! Read More
(160)

Most helpful critical review

Rating: 3 stars
11/29/2010
I really don't think the carrots worked with the balsamic and that the recipe was overly quinoa heavy. Should I make the dish again I'm definitely going to cut down on the quinoa double the vegetables or so and nix the carrots. Read More
(11)
147 Ratings
  • 5 star values: 97
  • 4 star values: 38
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/14/2010
FOR WARM QUINOA VEGETABLE SALAD: I do not like cold salads/hard veggies so I made warm version of this! All you have to do is heat some oil in a pan and fry the bell peppers and carrots. Once they are semi-tender add the corn and tomato until the veggies are as soft as desired. Meanwhile, add the cilantro, mint, oil and balsamic vinegar (I needed double oil/vinegar than what the recipe said) and let it sit until the quinoa is cooked. Once it's ready, add it all together and you have warm quinoa vegetable salad! Read More
(160)
Rating: 5 stars
08/07/2009
It was a great quinoa salad i used low sodium chicken broth instead of water add red & green peppers w/the cucumber and follow the recipe my son made an omelete and stuffed it w/ the salad and feta cheese(no fat)i used grape tomatoes fresh corn from the cob less oil 1 to 3 vinegar used wine vinegar it was great i will use any veg in season. Read More
(60)
Rating: 5 stars
10/07/2010
This recipe can be very forgiving. Quinoa such a heathy, easy to use grain that is GLUTEN FREE. Toss in any vegetables using vegetable broth makes it VEGETARIAN. Omitting tomatoes and onions makes it safe for a GERD diet. Don't like cukes? Use zucchini instead or brocolli stem and all, or dress it up with asparagus. Coriander would make a nice addition. Herbes de Province or basil works for me to vary the dish. Thanks. Read More
(60)
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Rating: 5 stars
01/27/2011
I cut the recipe in half and still it was several meals or the two of us. Very good and "different.: Read More
(37)
Rating: 5 stars
09/25/2009
It was so yummy! I brought it to work and they just gobbled it up :) I accidently took red bell pepper instead of yellow one, but it was still tasty. My husband is not fond of vegetables, but he certainly likes this one! Read More
(31)
Rating: 5 stars
09/30/2010
Excellent! The bf and I really loved this one. I didn't have any mint, so I used a little extra cilantro. I also brightened it up with about 1 TBSP of fresh lemon juice and added a couple finely chopped jalapenos. I cooked the quinoa in chicken broth instead of water for a little extra flavor. Defintely will make this again! Read More
(28)
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Rating: 4 stars
01/31/2012
Just made this and it's really great. The only reason I gave 4 stars instead of 5 is the saltiness of the dish. I used the 2 teaspoons as instructed when cooking the quinoa. Fortunately I tested it before adding more at the end. Far too salty for my taste. Will definitely make this recipe again but will reduce the salt to 1 teaspoon at the beginning...and omit it all together at the end. Otherwise it really is excellent. Read More
(28)
Rating: 5 stars
08/10/2012
This was wonderful!! I cooked the quinoa with whey leftover from making cheese. I had no cucumber so I used celery no red onion so I used scallions and substituted basil for the cilantro and mint. This got 5 stars from my husband who is"ify" about salads for supper! Read More
(21)
Rating: 5 stars
05/22/2012
Wow! I've had quinoa in the past - prepared very well and prepared very badly. This is the most flavorful recipe I've tasted. It was my first time cooking quinoa myself and I was surprised at how easy it was. Don't forget to rinse it! Read More
(17)
Rating: 3 stars
11/29/2010
I really don't think the carrots worked with the balsamic and that the recipe was overly quinoa heavy. Should I make the dish again I'm definitely going to cut down on the quinoa double the vegetables or so and nix the carrots. Read More
(11)
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