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Quinoa Veggie Medley

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
105 min
SERVINGS
10 servings
Lunch Salad
Quinoa Veggie Medley
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, or to taste
  • 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
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
Instructions
1
Initial steps require heating canola oil in a saucepan over medium heat to initiate cooking. Add minced garlic and sliced yellow onion; cook and stir constantly until the onion has lost its initial color and becomes translucent, approximately 5 minutes. Introduce water, 2 teaspoons of salt, and a pinch of pepper; bring the mixture to a rolling boil.
2
Next, incorporate quinoa into the pan and lower the heat to medium-low; cover the saucepan to allow for slow cooking. Continue to cook until quinoa is tender and has absorbed most of the liquid, roughly 20 minutes. Remove any excess water using a mesh strainer; transfer the cooked quinoa to a large serving container. Cover and refrigerate until chilled, approximately 45 minutes.
3
Once the quinoa has cooled, combine it with diced tomato, sliced carrots, chopped bell pepper, cucumber slices, corn kernels, and red onion. Season with chopped cilantro, fresh mint leaves, the remaining 1 teaspoon of salt, and a pinch of black pepper. Drizzle with balsamic vinegar and olive oil; gently stir the mixture until it is evenly distributed.