Description
This is a wonderful dish–light and very tasty! My four kids (ages 2-7) ate it up and asked for more!
Ingredients
- 1 teaspoon canola oil
- 1 tablespoon minced garlic
- ¼ cup diced (yellow or purple) onion
- 2 ½ cups water
- 2 teaspoons salt, or to taste
- ¼ teaspoon ground black pepper
- 2 cups quinoa
- ¾ cup diced fresh tomato
- ¾ cup diced carrots
- ½ cup diced yellow bell pepper
- ½ cup diced cucumber
- ½ cup frozen corn kernels, thawed
- ¼ cup diced red onion
- 1 ½ tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr 30 mins
Servings: 12