Quinoa Salad with Bell Peppers



U.S. Metric Ingredients
9 oz 275 g Quinoa
pt 625 mL Water
¼ tsp 1 mL Salt
4 oz 125 g Red bell pepper, small dice
4 oz 125 g Green bell pepper, small dice
2 oz 60 g Scallion, chopped fine
6 oz 180 g Cucumber, peeled and seeded, small dice
3 oz 90 g Dried apricots, chopped fine
8 fl oz 250 mL Italian Dressing
to taste to taste Salt
12 12 Lettuce or radicchio leaves



  1. Rinse the quinoa thoroughly in cold water. Drain.
  2. Combine with the water and salt. Bring to a boil. Lower heat, cover, and simmer slowly until the grain is cooked, about 15 minutes.
  3. Spread the cooked grain in a shallow pan to cool.
  4. Combine the cooled quinoa, bell peppers, scallions, cucumber, and apricots in a bowl.
  5. Add the dressing and toss to mix.
  6. Add salt to taste.
  7. Arrange the lettuce leaves on cold salad plates.
  8. Mound the salad mixture on the lettuce leaves.

Per serving: Calories, 220; Protein, 4 g; Fat, 14 g (56% cal.); Cholesterol, 0 mg; Carbohydrates, 21 g; Fiber, 2 g; Sodium, 200 mg.


This salad can also be made with brown rice, farro, or couscous.