Quinoa Vegetable Salad Recipe

Name: Quinoa Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

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.

165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 teaspoon canola oil, 1 tablespoon minced garlic, 1/4 cup diced (yellow or purple) onion, 2 1/2 cups water, and more.

Yes, Quinoa Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa Vegetable Salad

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