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Quinoa Vegetable Salad

4

0 min

Quinoa Vegetable Salad

Quinoa Vegetable Salad Photo 1

Time

0 min

Serving

10 persons

Calories

99

Rating

4.00★ (151)

Cuisine

Author: Victoria Buriak
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!

Ingredients

  • canola oil: 1 tsp
  • garlic: 1 Tbsp (minced)
  • yellow (or purple) onion: 0.25 cup (diced)
  • ½ cups water: 2 piece
  • salt: 3 tsp (divided, to taste)
  • ground black pepper: 0.5 tsp (divided)
  • quinoa: 2 cups
  • fresh tomato: 0.75 cup (diced)
  • carrots: 0.75 cup (diced)
  • yellow bell pepper: 0.5 cup (diced)
  • cucumber: 0.5 cup (diced)
  • frozen corn kernels: 0.5 cup (thawed)
  • red onion: 0.25 cup (diced)
  • ½ tablespoons chopped fresh cilantro: 1 piece
  • fresh mint: 1 Tbsp (chopped)
  • balsamic vinegar: 3 Tbsp
  • olive oil: 2 Tbsp

Metric Conversion

Stages of cooking

Quinoa Vegetable Salad Photo 21
Quinoa Vegetable Salad Photo 32
Quinoa Vegetable Salad Photo 43
  1. 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.
    Quinoa Vegetable Salad Photo 2
  2. 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.
    Quinoa Vegetable Salad Photo 3
  3. 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.
    Quinoa Vegetable Salad Photo 4

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