Ingredients 1 teaspoon canola oil 1 tablespoon minced garlic 1/4 cup diced (yellow or purple) onion 2 1/2 cups water 2 teaspoons salt 1/4 teaspoon 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 tablespoons chopped fresh cilantro 1 tablespoon chopped fresh mint 1 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons olive oil 3 tablespoons balsamic vinegar 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.