Colourful Quinoa Salad

Ingredients

• 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

Equipment

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

Here is how:

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.