Quinoa Vegetable Salad

Ingredients

1 h 30 m12 servings148 cals

• 1 teaspoon canola oil
• 1 tablespoon minced garlic
• 1/4 cup diced (yellow or purple) onion
• 2 1/2 cups water
• 2 teaspoons salt, or to taste
• 1/4 teaspoon ground black pepper
• 2 cups quinoa
• 3/4 cup diced fresh tomato

  Tomatoes Regular Grape

• 3/4 cup diced carrots
• 1/2 cup diced yellow bell pepper

• 1/2 cup diced cucumber
• 1/2 cup frozen corn kernels, thawed
• 1/4 cup diced red onion
• 1 1/2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar

Directions

• Prep: 20 m

• Cook: 25 m

• Ready In: 1 h 30 m

1. 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.
2. 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.

Source: http://allrecipes.com/recipe/172050/quinoa-vegetable-salad/

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