Multi-Coloured Quinoa Salad with Lemon-Mint Dressing

Multi-Coloured Quinoa Salad
- 1 cup white quinoa, rinsed (250 mL)
- 1 cup red quinoa, rinsed (250 mL)
- 2 Tbsp canola oil (30 mL)
- 1 white onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable stock (1 L)
- 1 red sweet bell pepper, cored, seeded and diced
- 1 yellow sweet bell pepper, cored, seeded and diced
- 1 large carrot, peeled and grated using the large holes on a box grater
- 2 green onions, white and green parts, minced
- 2 ripe avocados, peeled and cut into 1/4 cubes
Lemon & Mint Dressing
- 1/2 cup canola oil (can use cold press canola oil) (125 mL)
- 3 Tbsp lemon juice (45 mL)
- 2 Tbsp chopped fresh mint (30 mL)
- 1/2 tsp cumin (2.5 mL)
1. Combine quinoa in a large saucepan set over medium high heat and toast quinoa, stirring often, until quinoa starts to make popping noises, about 6 minutes.
2. Remove quinoa from pan and reserve.
3. Add canola oil to pan and place over medium heat. Add onion and sauté until translucent. Add garlic and cook for 1 minute.
4. Add toasted quinoa and stock to the pan and bring to a boil. Cover and simmer for about 20 minutes.
5. Remove from heat and let stand for another 10 minutes.
6. Meanwhile, in a bowl, whisk together canola oil, lemon juice, mint and cumin.
7. In a large bowl, add cooked quinoa, red and yellow peppers, carrot, onion, and avocados. Drizzle with Lemon Mint dressing. Mix well. Serve immediately.