Saintly Quinoa Salad
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
- 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.
- 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.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(142)
Reviews in English (86)
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
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)
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)
See reviews from:
Write a review
