Quinoa Vegetable Salad

Name: Quinoa Vegetable Salad
Total time: 105
Yield: 10
Ingredients: 1 teaspoon canola oil; 1 tablespoon minced garlic; 0.25 cup diced (yellow or purple) onion; 2.5 cups water; 2 teaspoons salt, or to taste; 0.25 teaspoon ground black pepper; 2 cups quinoa; 0.75 cup diced fresh tomato; 0.75 cup diced carrots; 0.5 cup diced yellow bell pepper; 0.5 cup diced cucumber; 0.5 cup frozen corn kernels, thawed; 0.25 cup diced red onion; 1.5 tablespoons chopped fresh cilantro; 1 tablespoon chopped fresh mint; 3 tablespoons balsamic vinegar; 2 tablespoons olive oil

Recipe by JANELLECOLE from allrecipes.com

Lunch,Salad 2 Hr. 45 Mins.

Ingredients

10 servings

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1 teaspoon canola oil
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1 tablespoon minced garlic
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0.25 cup diced (yellow or purple) onion
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2.5 cups water
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2 teaspoons salt, or to taste
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0.25 teaspoon ground black pepper
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2 cups quinoa
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0.75 cup diced fresh tomato
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0.75 cup diced carrots

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0.5 cup diced yellow bell pepper
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0.5 cup diced cucumber
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0.5 cup frozen corn kernels, thawed
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0.25 cup diced red onion
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1.5 tablespoons chopped fresh cilantro
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1 tablespoon chopped fresh mint
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3 tablespoons balsamic vinegar
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2 tablespoons olive oil

Instructions

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.
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.
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.