Recipe by JANELLECOLE
"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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diced (yellow or purple) onion
2 1/2 cups
ground black pepper
diced fresh tomato
diced yellow bell pepper
frozen corn kernels, thawed
diced red onion
1 1/2 tablespoons
chopped fresh cilantro
chopped fresh mint
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!
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.
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.
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.
I cut the recipe in half and still it was several meals or the two of us. Very good and "different.:
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa Vegetable Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 40
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