• 12servings
  • 165minutes
  • 148calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon rapeseed oil

  2. 1 tablespoon finely chopped garlic

  3. 4 tablespoons diced onion

  4. 600ml water

  5. 2 teaspoons salt

  6. 340g quinoa

  7. 135g diced fresh tomatoes

  8. 100g diced carrots

  9. 75g diced yellow pepper

  10. 75g diced cucumber

  11. 75g frozen sweetcorn, thawed

  12. 4 tablespoons diced red onion

  13. 1 1/2 tablespoons chopped fresh coriander

  14. 1 tablespoon chopped fresh mint

  15. 1 teaspoon salt

  16. 1/4 teaspoon ground black pepper

  17. 2 tablespoons olive oil

  18. 3 tablespoons balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Heat the rapeseed oil in a saucepan over medium heat. Cook and stir the garlic and 4 tablespoons 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 the 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 sieve and transfer to a large mixing bowl. Refrigerate until cold.

  2. Stir the tomatoes, carrots, pepper, cucumber, sweetcorn and 4 tablespoons red onion into the chilled quinoa. Season with coriander, 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.


Send feedback