Quinoa Vegetable Salad

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.