Saintly Quinoa Salad

    Saintly Quinoa Salad

    (141)
    64saves
    2hr45min


    126 people made this

    About this recipe: This salad is delicious! It's also gluten-free, vegan-friendly and quick and easy to make. Quinoa is tossed with vegetables and herbs in a basalmic-olive oil dressing. Serve as is or alongside a summer bbq.

    Ingredients
    Serves: 12 

    • 1 teaspoon rapeseed oil
    • 1 tablespoon finely chopped garlic
    • 4 tablespoons diced onion
    • 600ml water
    • 2 teaspoons salt
    • 1/4 teaspoon ground black pepper
    • 340g quinoa
    • 135g diced fresh tomatoes
    • 100g diced carrots
    • 75g diced yellow pepper
    • 75g diced cucumber
    • 75g frozen sweetcorn, thawed
    • 4 tablespoons diced red onion
    • 1 1/2 tablespoons chopped fresh coriander
    • 1 tablespoon chopped fresh mint
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 tablespoons olive oil
    • 3 tablespoons balsamic vinegar

    Method
    Prep:20min  ›  Cook:25min  ›  Extra time:2hr chilling  ›  Ready in:2hr45min 

    1. Heat the rapeseed oil in a saucepan over medium heat. Cook and stir the garlic and 4 tablespoons 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 the 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 sieve and transfer to a large mixing bowl. Refrigerate until cold.
    2. Stir the tomatoes, carrots, pepper, cucumber, sweetcorn and 4 tablespoons red onion into the chilled quinoa. Season with coriander, 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.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (141)

    Reviews in English (139)

    0

    Love this salad. Used white instead of red onion and red pepper instead of yellow as that was all I had in the cupboard and it was fantastic. Yum!  -  15 Jul 2012

    by
    151

    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!  -  12 Sep 2010  (Review from Allrecipes US | Canada)

    by
    59

    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.  -  04 Aug 2009  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate