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Recipe Information
:20
PREP
:25
COOK
- Serves 5
- No Pre-Class Prep
- Cook Required
Ingredients
- 1 tsp canola oil
- 1 Tbsp minced garlic
- ¼ cup diced (yellow or red) onion
- 2 ½ cups water
- 2 tsp salt
- ¼ tsp ground black pepper
- 2 cups quinoa
- 3/4 cup diced fresh tomato
- 3/4 cup diced carrots
- ½ cup diced yellow bell pepper
- ½ cup diced cucumber
- ½ cup frozen corn kernels, thawed
- ¼ cup diced red onion
- 1 ½Tbsp chopped fresh cilantro
- 1 Tbsp chopped fresh mint
- 1 tsp salt
- ¼ tsp ground black pepper
- 2 Tbsp olive oil
- 3 Tbsp balsamic vinegar
Equipment
- Measuring cups
- Measuring spoons
- Large mixing bowl
- Large spoon
- Large pot
Directions
- 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.
- 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.
- 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.
- Stir the tomato, carrots, bell pepper, cucumber, corn and 1/4 cup red onion into the chilled quinoa.
- 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.
Tips
Invite students to help measure ingredients and add the chopped veggies, then gently mix everything together.