Quinoa Vegetable Salad

This colorful quinoa vegetable salad loaded with fresh, crunchy vegetables and tender herbs is perfect for parties, picnics, and barbecues.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 99 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat canola oil in a saucepan over medium heat. Add garlic and yellow onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add water, 2 teaspoons salt, and 1/4 teaspoon pepper; bring to a boil.

Step 2

Stir quinoa into the pan, reduce the heat to medium-low, and cover. Simmer until quinoa is tender, about 20 minutes. Drain any remaining water with a mesh strainer; transfer quinoa to a large mixing bowl. Cover and refrigerate until cold, about 45 minutes.

Step 3

Stir tomato, carrots, bell pepper, cucumber, corn, and red onion into chilled quinoa. Season with cilantro, mint, and remaining 1 teaspoon salt and 1/4 teaspoon black pepper. Drizzle with balsamic vinegar and olive oil, then gently stir until evenly mixed.