Rating: 4.5 stars
151 Ratings
  • 5 star values: 101
  • 4 star values: 38
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0

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; carbohydrates 22.9g; fat 4.5g; sodium 592.1mg. Full Nutrition
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