Prep Time: 20 Minutes
Cook Time: 25 Minutes Ready In: 1 Hour 30 Minutes
Servings: 12
"Quinoa is combined with yellow bell pepper, diced red onion, and fresh mint in this colorful salad."
Ingredients:
5 ml canola oil
8 g minced garlic
40 g diced (yellow or purple) onion
590 ml water
10 g salt
0.5 g ground black pepper
340 g quinoa
135 g diced fresh tomato
90 g diced carrots 75 g diced yellow bell pepper
65 g diced cucumber
80 g frozen corn kernels, thawed
40 g diced red onion
4 g chopped fresh cilantro
2 g chopped fresh mint
6 g salt
0.5 g ground black pepper
30 ml olive oil
45 ml balsamic vinegar
amer:
Ingredients:
1 teaspoon canola oil
1 tablespoon minced garlic
1/4 cup diced (yellow or purple) onion
2 1/2 cups water
2 teaspoons salt
1/4 teaspoon 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 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
3 tablespoons balsamic vinegar
Directions:
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.
2. Stir the tomato, carrots, bell pepper, cucumber, corn, 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.
Recepte šeit:
http://allrecipes.com/Recipe-Tools/Prin
Tags: receptes