Quinoa Vegetable Salad Popular Recipes

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Quinoa Vegetable Salad

"This is a wonderful dish--mild and very tasty! My 4 kids (a while 2-7) ate it up and asked for greater!"

Ingredients :

1 teaspoon canola oil
1 tablespoon minced garlic
1/4 cup diced (yellow or pink) onion
2 half cups water
2 teaspoons salt, or to flavor
1/4 teaspoon ground black pepper
2 cups quinoa
three/four cup diced fresh tomato
three/4 cup diced carrots
1/2 cup diced yellow bell pepper
1/2 cup diced cucumber
1/2 cup frozen corn kernels, thawed
1/four cup diced pink onion
1 half of tablespoons chopped clean cilantro
1 tablespoon chopped clean mint
1 teaspoon salt
1/four teaspoon floor black pepper
2 tablespoons olive oil
three tablespoons balsamic vinegar

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H30M

Heat the canola oil in a saucepan over medium warmness. Cook and stir the garlic and 1/four cup onion in the hot oil until the onion has softened and grew to become translucent, about 5 minutes. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and produce to a boil; stir the quinoa into the combination, lessen warmness to medium-low, and cowl. Simmer until the quinoa is gentle, about 20 mins. Drain any remaining water from the quinoa with a mesh strainer and transfer to a big mixing bowl. Refrigerate until bloodless.
Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/four cup crimson onion into the chilled quinoa. Season with cilantro, mint, 1 teaspoon salt, and 1/four teaspoon black pepper. Drizzle the olive oil and balsamic vinegar over the salad; gently stir till lightly blended.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, prepare dinner it lightly, and make easy-up simpler.

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