Quinoa Vegetable Salad

Quinoa Vegetable Salad

69 Reviews 8 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    1 h 30 m
JANELLECOLE
Recipe by  JANELLECOLE

“This is a wonderful dish--light and very tasty! My four kids (ages 2-7) ate it up and asked for more!”

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Ingredients

Adjust Servings

Original recipe yields 5 cups

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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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Reviews (69)

Rate This Recipe
Jocelyn
121

Jocelyn

FOR WARM QUINOA VEGETABLE SALAD: I do not like cold salads/hard veggies so I made warm version of this! All you have to do is heat some oil in a pan and fry the bell peppers and carrots. Once they are semi-tender add the corn and tomato until the veggies are as soft as desired. Meanwhile, add the cilantro, mint, oil and balsamic vinegar (I needed double oil/vinegar than what the recipe said) and let it sit until the quinoa is cooked. Once it's ready, add it all together and you have warm quinoa vegetable salad!

Marcy
53

Marcy

It was a great quinoa salad, i used low sodium chicken broth, instead of water, add red & green peppers w/the cucumber,and follow the recipe , my son made an omelete and stuffed it w/ the salad and feta cheese(no fat)i used grape tomatoes, fresh corn from the cob, less oil 1 to 3 vinegar, used wine vinegar it was great,i will use any veg in season.

celiactravel
46

celiactravel

This recipe can be very forgiving. Quinoa such a heathy, easy to use grain that is GLUTEN FREE. Toss in any vegetables using vegetable broth makes it VEGETARIAN. Omitting tomatoes and onions makes it safe for a GERD diet. Don't like cukes? Use zucchini instead or brocolli stem and all, or dress it up with asparagus. Coriander would make a nice addition. Herbes de Province or basil works for me to vary the dish. Thanks.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 148 cal
  • 7%
  • Fat
  • 4.5 g
  • 7%
  • Carbs
  • 22.9 g
  • 7%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 592 mg
  • 24%

Based on a 2,000 calorie diet

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Quinoa, Beet, and Arugula Salad

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