Indulge in the perfect blend of health and flavor with our Quinoa Salad with Vegetables. This refreshing Mediterranean-inspired dish features fluffy quinoa tossed with a vibrant mix of fresh tomatoes, carrots, bell peppers, and more. Drizzled with a zesty balsamic vinaigrette, this gluten-free and vegetarian salad is both easy to prepare and incredibly satisfying. Elevate your dining experience with this wholesome, plant-based recipe that brings together the goodness of quinoa and the crispiness of colorful vegetables in every delightful bite.
Quinoa Salad with Vegetables
Quinoa Salad with Vegetables is a refreshing and nutritious dish featuring fluffy quinoa mixed with a medley of colorful vegetables, including tomatoes, carrots, bell peppers, cucumber, and more. The salad is tossed in a flavorful balsamic vinaigrette, creating a delightful blend of textures and tastes. Perfect for a light lunch or a side dish, this versatile recipe can be customized with added proteins and herbs for a delicious, wholesome meal. Enjoy the freshness and simplicity of this quinoa salad that's both satisfying and easy to prepare!
Equipment
- large saucepan
- wooden spoon or spatula
- Mixing Bowl
- Fork
- small bowl
- Whisk
- refrigerator
Ingredients
- 1 tbsp minced garlic
- ¼ cup yellow (or purple) onion
- 2½ cup water
- 3 tsp salt, divided, or to taste
- ½ tsp ground black pepper, divided
- 2 cup quinoa
- ¾ cup diced fresh tomato
- ¾ cup diced carrots
- ½ cup diced yellow bell pepper
- ½ cup diced cucumber
- ½ cup frozen corn kernels, thawed
- ¼ cup diced red onion
- 1½ tbsp chopped fresh cilantro
- 1 tbsp chopped fresh mint
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
Instructions
- In a large saucepan, heat 1 teaspoon of canola oil over medium heat. Add minced garlic and diced yellow (or purple) onion, sautéing until the onion is translucent.
- Pour in 2 ½ cups of water, add 2 teaspoons of salt, and bring the mixture to a boil. Stir in the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff the quinoa with a fork.
- In a large mixing bowl, combine the cooked quinoa with diced fresh tomato, diced carrots, diced yellow bell pepper, diced cucumber, thawed frozen corn kernels, diced red onion, chopped fresh cilantro, and chopped fresh mint.
- In a small bowl, whisk together balsamic vinegar, olive oil, 1 teaspoon of salt, and 1/4 teaspoon of ground black pepper.
- Drizzle the dressing over the quinoa and vegetable mixture. Toss gently to combine, ensuring the salad is evenly coated with the dressing.
- Refrigerate the quinoa salad for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled and enjoy your delightful Quinoa Salad with Vegetables!
Notes
Feel free to customize this versatile quinoa salad to suit your taste preferences. Consider adding grilled chicken, chickpeas, or feta cheese for added protein. You can also experiment with different herbs and spices to elevate the flavors. For a refreshing twist, try squeezing a bit of fresh lemon juice over the salad just before serving. This salad stores well in the refrigerator for a couple of days, making it a convenient option for meal prep or a quick and healthy lunch. Enjoy the vibrant colors and textures of this nutritious dish, and don't hesitate to get creative with your own unique additions!
Nutrition
Calories: 99kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g
