Quinoa Vegetable Salad

Name: Quinoa Vegetable Salad
Prep time: 20 min
Cook time: 25 min
Total time: 90 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; 1 teaspoon salt; 0.25 teaspoon ground black pepper; 2 tablespoons olive oil; 3 tablespoons balsamic vinegar

4.6

(151)

94 Reviews

13 Photos

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

Recipe by JANELLECOLE

Published on March 10, 2020

13

Prep Time:

20 mins

Cook Time:

25 mins

Additional Time:

45 mins

Total Time:

1 hrs 30 mins

Servings:

12

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
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

Directions

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.

Nutrition Facts (per serving)

148	Calories
5g	Fat
23g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 148
% Daily Value *
Total Fat 5g	6%
Saturated Fat 1g	3%
Sodium 592mg	26%
Total Carbohydrate 23g	8%
Dietary Fiber 3g	10%
Total Sugars 2g
Protein 5g
Vitamin C 15mg	74%
Calcium 26mg	2%
Iron 2mg	8%
Potassium 266mg	6%

* 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.