Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.72 Kcal (1535 kJ) | ||
| Calories from fat | 101.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.22g | 17% | |
|---|---|---|---|
| Sodium | 1421.27mg | 59% | |
| Potassium | 630.64mg | 13% | |
| Total Carbs | 54.91g | 18% | |
| Sugars | 4.68g | 19% | |
| Dietary Fiber | 6.99g | 28% | |
| Protein | 10.88g | 22% | |
| Vitamin C | 25.7mg | 43% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 29.4mg | 163% | |
| Calcium | 72.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 116.01 Kcal (486 kJ) | ||
| Calories from fat | 31.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 17% | |
|---|---|---|---|
| Sodium | 449.62mg | 59% | |
| Potassium | 199.5mg | 13% | |
| Total Carbs | 17.37g | 18% | |
| Sugars | 1.48g | 19% | |
| Dietary Fiber | 2.21g | 28% | |
| Protein | 3.44g | 22% | |
| Vitamin C | 8.1mg | 43% | |
| Vitamin A | 0.3mg | 27% | |
| Iron | 9.3mg | 163% | |
| Calcium | 22.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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