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!

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 148 Calories

Ingredients

• 1 teaspoon salt
• 2 ½ cups water
• 2 tablespoons olive oil
• ¼ teaspoon ground black pepper
• 1 tablespoon minced garlic
• 1 teaspoon canola oil
• 1 tablespoon chopped fresh mint
• 2 teaspoons salt, or to taste
• 3 tablespoons balsamic vinegar
• ¼ cup diced red onion
• ¾ cup diced carrots
• ½ cup frozen corn kernels, thawed
• 1 ½ tablespoons chopped fresh cilantro
• 2 cups quinoa
• ½ cup diced cucumber
• ½ cup diced yellow bell pepper
• ¼ cup diced (yellow or purple) onion
• ¾ cup diced fresh tomato

Recipe Instructions

Step 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.

Step 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.