1 cup uncooked C&F Foods Organic Quinoa (3 cups cooked)
2 tablespoons plus 1 teaspoon olive oil
1 tablespoon garlic, minced
1/4 cup purple onion, diced
2 cups water
3 teaspoons salt (or more to taste)
1/2 teaspoon freshly ground pepper
3/4 cup fresh tomato, diced
3/4 cup carrots, diced
1/4 cup yellow bell pepper, diced
1/4 cup red bell pepper, diced
3/4 cup cucumber, diced
1/4 cup red onion, diced
1/2 tablespoon parsley, chopped
3 tablespoons balsamic vinegar
Rinse quinoa in a fine sieve placed inside a larger bowl under cold running water.
Heat 1 teaspoon oil in a saucepan over medium heat. Add garlic and purple onion and cook for about 5 minutes, stirring occasionally. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon of pepper and bring to a boil. Stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer about 15 minutes. Drain water and refrigerate until chilled.
Stir the tomato, carrots, bell peppers, cucumber, and red onion into the chilled quinoa. Season with parsley, remaining salt, and remaining pepper. Drizzle the remaining olive oil and balsamic vinegar over the salad and stir gently until mixed. Serve cool. Serves 4.