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Ingredients

1 teaspoon canola oil 1 tablespoon minced garlic ¼ cup diced (yellow or purple) onion 2 ½ cups water 2 teaspoons salt, or to taste ¼ teaspoon ground black pepper 2 cups quinoa ¾ cup diced fresh tomato ¾ cup diced carrots ½ cup diced yellow bell pepper ½ cup diced cucumber ½ cup frozen corn kernels, thawed ¼ cup diced red onion 1 ½ tablespoons chopped fresh cilantro 1 tablespoon chopped fresh mint 1 teaspoon salt ¼ teaspoon ground black pepper 2 tablespoons olive oil 3 tablespoons balsamic vinegar

Nutrition Info

147.9 calories carbohydrate: 22.9 g cholesterol: : - fat: 4.5 g fiber: 2.7 g protein: 4.6 g saturatedFat: 0.6 g servingSize: - sodium: 592.1 mg sugar: 2 g transFat: : - unsaturatedFat: : -

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.
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.

5 cups

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