Quinoa Vegetable Salad Tasty Recipes

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Quinoa Vegetable Salad

"This is a first-rate dish--mild and very tasty! My 4 kids (a long time 2-7) ate it up and asked for more!"

Ingredients :

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

Instructions :

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

Heat the canola oil in a saucepan over medium warmth. Cook and stir the garlic and 1/4 cup onion within the hot oil until the onion has softened and turned translucent, about 5 mins. Pour inside the water, 2 teaspoons salt, and 1/four teaspoon black pepper and produce to a boil; stir the quinoa into the combination, reduce warmth to medium-low, and cover. Simmer until the quinoa is soft, about 20 minutes. Drain any closing water from the quinoa with a mesh strainer and transfer to a big blending bowl. Refrigerate until bloodless.
Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/4 cup crimson 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; lightly stir till calmly combined.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, prepare dinner it evenly, and make easy-up simpler.

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