Heat the olive 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.
Originally Submitted
7/2/2010
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