Quinoa Vegetable Salad

Prep Time: 1 hour, 50 minutes

Serving Size: 4

Quinoa Vegetable Salad


  • 1/4 teaspoon canola oil
  • 1 teaspoon minced garlic
  • 1 tablespoon diced (yellow or purple) onion
  • 3/4 cup and 1 tablespoon water
  • 3/4 teaspoon salt, or to taste
  • 1/8 teaspoon ground black pepper
  • 2/3 cup quinoa
  • 1/4 cup diced fresh tomato
  • 1/4 cup diced carrots
  • 2 tablespoons diced yellow bell pepper
  • 2 tablespoons diced cucumber
  • 2 tablespoons frozen corn kernels, thawed
  • 1 tablespoon diced red onion
  • 1-1/2 teaspoons chopped fresh cilantro
  • 1 teaspoon chopped fresh mint
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons olive oil
  • 1 tablespoon balsamic vinegar


  1. Heat the canola oil in a saucepan over medium heat.
  2. 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.
  3. 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.
  4. 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.
  5. Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/4 cup red onion into the chilled quinoa.
  6. Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper.
  7. Drizzle the olive oil and balsamic vinegar over the salad; gently stir until evenly mixed.
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Showing 2 comments
  • Sowmya

    Healthy, super light on the tummy and easy to make . Highly recommend

    • Nourish You

      We agree, Sowmya! Do you have any quinoa recipes you’d like to share? We’d love to feature them on the site.

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