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CookGo
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Quinoa Vegetable Salad

Costo $10, ahorrar $15

Fuente: Recommended by CookGo

  • 45 Min
  • 10 Porciones
  • $10

INGREDIENTES

  • Base Ingredients

    • 1 teaspoon canola oil
    • 1 tablespoon minced garlic
    • 🧅 ¼ cup diced yellow onion
    • 💧 2 ½ cups water
    • 🧂 3 teaspoons salt, divided
    • 1/2 teaspoon ground black pepper, divided
    • 2 cups quinoa

  • Vegetables

    • 🍅 ¾ cup diced fresh tomato
    • 🥕 ¾ cup diced carrots
    • ½ cup diced yellow bell pepper
    • 🥒 ½ cup diced cucumber
    • 🌽 ½ cup frozen corn kernels, thawed
    • 🧅 ¼ cup diced red onion

  • Herbs and Dressing

    • 1 ½ tablespoons chopped fresh cilantro
    • 1 tablespoon chopped fresh mint
    • 3 tablespoons balsamic vinegar
    • 2 tablespoons olive oil

PASOS

1

Heat canola oil in a saucepan over medium heat. Add garlic and yellow onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add water, 2 teaspoons salt, and 1/4 teaspoon pepper; bring to a boil.

2

Stir quinoa into the pan, reduce the heat to medium-low, and cover. Simmer until quinoa is tender, about 20 minutes. Drain any remaining water with a mesh strainer; transfer quinoa to a large mixing bowl. Cover and refrigerate until cold, about 45 minutes.

3

Stir tomato, carrots, bell pepper, cucumber, corn, and red onion into chilled quinoa. Season with cilantro, mint, and remaining 1 teaspoon salt and 1/4 teaspoon black pepper. Drizzle with balsamic vinegar and olive oil, then gently stir until evenly mixed.

NUTRIENTES

Por 1 porción

🔥

99

Calorías

  • 2g
    Proteína
  • 14g
    Carbohidratos
  • 4g
    Grasas

💡 Consejos

For added protein, consider mixing in cooked chickpeas or grilled chicken.Chill the salad longer for enhanced flavor blending.This recipe is great for meal prep; store in the fridge for up to 3 days.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.