Colourful Quinoa Salad

Chock full of vegetables, this quinoa salad is great as a side dish or as something to bring to a potluck.
  • Prep time 20 mins
  • Cook time 25 mins
  • Yields 5
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Kitchen-Friendly Mode
  • Recipe Attribution Amy Yuen Ting Chow


  • 1 tsp canola oil
  • 1 Tbsp minced garlic
  • 1/4 cup diced (yellow or red) onion
  • 2 1/2 cups water
  • 2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 cups quinoa
  • 3/4 cup diced fresh tomato
  • 3/4 cup diced carrots
  • 1/2 cup diced yellow bell pepper
  • 1/2 cup diced cucumber
  • 1/2 cup frozen corn kernels, thawed
  • 1/4 cup diced red onion
  • 1 1/2 Tbsp chopped fresh cilantro
  • 1 Tbsp chopped fresh mint
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 2 Tbsp olive oil
  • 3 Tbsp balsamic vinegar


  • measuring cups and spoons
  • cutting board and chef's knife
  • deep cooking pot with lid
  • large mixing bowl
  • spatula


  1. Heat the canola oil in a deep cooking pot over medium heat. Stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes.
  2. Pour in the water, 2 tsp salt, and 1/4 tsp black pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low and cover.
  3. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa and transfer to a large mixing bowl. Refrigerate until cold.
  4. Stir the tomato, carrots, bell pepper, cucumber, corn and 1/4 cup red onion into the chilled quinoa.
  5. Season with cilantro, mint, 1 tsp salt and 1/4 tsp black pepper. Drizzle the olive oil and balsamic vinegar over the salad. Stir gently until evenly mixed.

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