Quinoa Vegetable Salad
This versatile grain is a superstar we love.
Recipe Summary Quinoa Vegetable Salad
This is a wonderful dish--light and very tasty! My four kids (ages 2-7) ate it up and asked for more!Ingredients | Quinoa With Roasted Vegetables Recipe1 teaspoon canola oil1 tablespoon minced garlic¼ cup diced (yellow or purple) onion2 ½ cups water2 teaspoons salt, or to taste¼ teaspoon ground black pepper2 cups quinoa¾ cup diced fresh tomato¾ cup diced carrots½ cup diced yellow bell pepper½ cup diced cucumber½ cup frozen corn kernels, thawed¼ cup diced red onion1 ½ tablespoons chopped fresh cilantro1 tablespoon chopped fresh mint1 teaspoon salt¼ teaspoon ground black pepper2 tablespoons olive oil3 tablespoons balsamic vinegarDirectionsHeat 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.Info | Quinoa With Roasted Vegetables Recipeprep: 20 mins cook: 25 mins additional: 45 mins total: 1 hr 30 mins Servings: 12 Yield: 5 cups
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