Name: Quinoa Veggie Salad
Ingredients: 2 Tbs. olive oil (divided); 1/2 cup chopped yellow onion; 1 cup pre-washed quinoa; 1-2/3 cups low sodium vegetable broth; 1 tsp. salt (divided); 1 cup chopped tomatoes (about 2 medium tomatoes); 1-1/4 cups fresh cut cooked corn (about 2 cobs); 2 scallions (white and green parts, finely sliced); 1 small jalapeno pepper (seeded and finely chopped); 1/3 cup chopped fresh cilantro; 2 tablespoons lime juice (from 1 large lime); 1 avocado (cut into bite-sized chunks)

Print Pin

Quinoa Veggie Salad

This easy Mediterranean salad is both nutritious and colorful.

Course Salad

Cuisine salad

Ingredients

2 Tbs. olive oil divided
1/2 cup chopped yellow onion
1 cup pre-washed quinoa
1-2/3 cups low sodium vegetable broth
1 tsp. salt divided
1 cup chopped tomatoes about 2 medium tomatoes
1-1/4 cups fresh cut cooked corn about 2 cobs
2 scallions white and green parts, finely sliced
1 small jalapeno pepper seeded and finely chopped
1/3 cup chopped fresh cilantro
2 tablespoons lime juice from 1 large lime
1 avocado cut into bite-sized chunks

Instructions

Heat 1 tablespoon olive oil in a medium sauce pan over medium-low heat. Add onions and cook, stirring frequently, until soft and translucent, about 5 minutes.
Add quinoa to onions and continue cooking, stirring constantly, for 3-4 minutes. Add vegetable broth and stir in 1/2 teaspoon salt. Turn heat up to high and bring to a boil. Cover pan tightly with lid, turn heat down to low and simmer for 17-20 minutes, until liquid is absorbed and quinoa is cooked. Transfer cooked quinoa to mixing bowl and chill in refrigerator.
When quinoa is cool, add remaining tablespoon olive oil, tomatoes, corn, scallions, jalapeno, cilantro, remaining 1/2 teaspoon salt and lime juice. Taste and adjust seasoning if necessary. Right before serving, scatter avocado chunks over top.