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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 5 |
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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 |
1/4 cup diced (yellow or purple) onion |
2 1/2 cups water |
2 teaspoons salt |
1/4 teaspoon ground black pepper |
2 cups quinoa |
3/4 cup diced fresh tomato |
3/4 cup diced carrots |
1/2 cup diced yellow bell pepper |
1/2 cup diced cucumber |
1/2 cup frozen corn kernels, thawed |
1/4 cup diced red onion |
1 1/2 tablespoons chopped fresh cilantro |
1 tablespoon chopped fresh mint |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
2 tablespoons olive oil |
3 tablespoons balsamic vinegar |
Directions:
1. 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.
2. 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.
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