Quinoa Vegetable Salad

Ingredients

1 Teaspoon Canola Oil

1 Tablespoon Minced Garlic

¼ Cup Diced (Yellow Or Purple) Onion

2 ½ Cups Water

2 Teaspoons Salt, Or To Taste

¼ Teaspoon Ground Black Pepper

2 Cups Quinoa

1 Cup Diced Fresh Tomato

½ Cup Diced Carrots

½ Cup Diced Yellow Bell Pepper

½ Cup Diced Cucumber

¼ Cup Diced Red Onion

2 Tablespoons Chopped Fresh Cilantro

1 Tablespoon Chopped Fresh Mint (Optional)

1 Teaspoon Kosher Salt

¼ Teaspoon Ground Black Pepper

2 Tablespoons Olive Oil

3 Tablespoons Balsamic Vinegar

Directions

Step 1 Heat the canola oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup 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 a 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 strainer and transfer to a large mixing bowl. Refrigerate until cold.

Step 2 Stir the tomato, carrots, bell pepper, cucumber, and 1/4 cup red onion into the chilled quinoa. Season with cilantro, 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. Servings 5 Cups. Serve with Pita Bread or Naan and Lavender Limeade.