Quinoa Vegetable Salad

Ingredients

• 3 tablespoons balsamic vinegar 
• 1 teaspoon canola oil 
• 0.8 cup carrots diced
• 0.5 cup corn kernels frozen thawed
• 0.5 cup cucumber diced
• 1.5 tablespoons cilantro leaves fresh chopped
• 1 tablespoon mint leaves fresh chopped
• 1 tablespoon garlic minced
• 0.3 teaspoon ground pepper black
• 2 tablespoons olive oil 
• 2 cups quinoa 
• 0.3 cup onion diced red
• 1 teaspoon salt 
• 0.8 cup tomatoes fresh diced
• 2.5 cups water 
• 0.5 cup bell pepper diced yellow
• 0.3 cup onion diced yellow or purple

Equipment

• sauce pan
• mixing bowl
• sieve

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.
2. 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.
3. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl. Refrigerate until cold.
4. 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.
5. Drizzle the olive oil and balsamic vinegar over the salad; gently stir until evenly mixed.