Quinoa Vegetable Salad Recipe - Allrecipes.com
Quinoa Vegetable Salad Recipe
  • READY IN hrs

Quinoa Vegetable Salad

Recipe by  

"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 Edit and Save

Original recipe makes 5 cups Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    1 hr 30 mins

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 More Reviews

Most Helpful Positive Review
Sep 14, 2010

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!

 
Most Helpful Critical Review
Nov 29, 2010

I really don't think the carrots worked with the balsamic, and that the recipe was overly quinoa heavy. Should I make the dish again, I'm definitely going to cut down on the quinoa, double the vegetables or so, and nix the carrots.

 
Aug 07, 2009

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.

 
Oct 07, 2010

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.

 
Jan 27, 2011

I cut the recipe in half and still it was several meals or the two of us. Very good and "different.:

 
Sep 25, 2009

It was so yummy! I brought it to work and they just gobbled it up :) I accidently took red bell pepper instead of yellow one, but it was still tasty. My husband is not fond of vegetables, but he certainly likes this one!

 
Jan 31, 2012

Just made this and it's really great. The only reason I gave 4 stars instead of 5 is the saltiness of the dish. I used the 2 teaspoons as instructed when cooking the quinoa. Fortunately I tested it before adding more at the end. Far too salty for my taste. Will definitely make this recipe again, but will reduce the salt to 1 teaspoon at the beginning...and omit it all together at the end. Otherwise, it really is excellent.

 
Sep 30, 2010

Excellent! The bf and I really loved this one. I didn't have any mint, so I used a little extra cilantro. I also brightened it up with about 1 TBSP of fresh lemon juice and added a couple finely chopped jalapenos. I cooked the quinoa in chicken broth instead of water for a little extra flavor. Defintely will make this again!

 

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Nutrition

  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 592 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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