Ingredients Jump to Instructions ↓

  1. 1 teaspoon canola oil

  2. 1 tablespoon minced garlic

  3. 1/4 cup diced (yellow or purple) onion

  4. 2 1/2 cups water

  5. 2 teaspoons salt

  6. 2 cups quinoa

  7. 3/4 cup diced fresh tomato

  8. 3/4 cup diced carrots

  9. 1/2 cup diced yellow bell pepper

  10. 1/2 cup diced cucumber

  11. 1/2 cup frozen corn kernels, thawed

  12. 1/4 cup diced red onion

  13. 1 1/2 tablespoons chopped fresh cilantro

  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 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.


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