Ingredients

• 1 teaspoon canola oil
• 1 tablespoon minced garlic
• 0.25 cups diced yellow , or purple
• 2.5 cups water
• 3 teaspoons salt , divided, or to taste
• 0.5 teaspoons ground black pepper , divided
• 2 cups quinoa
• 0.75 cups diced fresh tomato
• 0.75 cups diced carrots
• 0.5 cups diced yellow bell pepper
• 0.5 cups diced cucumber
• 0.5 cups frozen corn kernels , thawed
• 0.25 cups diced red onion
• 1.5 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil

Instructions

1. 1 Heat canola oil in a saucepan over medium heat. Add garlic and yellow onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add water, 2 teaspoons salt, and 1/4 teaspoon pepper; bring to a boil.
2. 2 Stir quinoa into the pan, reduce the heat to medium-low, and cover. Simmer until quinoa is tender, about 20 minutes. Drain any remaining water with a mesh strainer; transfer quinoa to a large mixing bowl. Cover and refrigerate until cold, about 45 minutes.
3. 3 Stir tomato, carrots, bell pepper, cucumber, corn, and red onion into chilled quinoa. Season with cilantro, mint, and remaining 1 teaspoon salt and 1/4 teaspoon black pepper. Drizzle with balsamic vinegar and olive oil, then gently stir until evenly mixed.

Nutrition per serving