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

Directions < /p>

  1. Heat the canola oil in a saucepan over medium heat.
  2. 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.
  3. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and bring to a boil.
  4. Rinse quinoa. Stir the quinoa into the mixture, reduce heat to medium-low, and cover.
  5. Simmer until the quinoa is tender, about 20 minutes.
  6. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl.
  7. Refrigerate until cold.

Ingredients

  • 3/4 cup diced fresh tomato
  • 3/4 cup diced carrots
  • 1/2 cup diced yellow bell pepper
  • 1/2 cup diced cucumber
  • 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
  • Add all ingredients to list
    • Directions

      1. Stir the tomato, carrots, bell pepper, cucumber, and 1/4 cup red onion into the chilled quinoa.
      2. Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper.
      3. Drizzle the olive oil and balsamic vinegar over the salad.
      4. Gently stir until evenly mixed.