Saintly Quinoa Salad

    Saintly Quinoa Salad

    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.

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    Reviews (1)

    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

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