The inspiration for this quinoa salad recipe all started with some fresh from my mom’s garden banana peppers. One of my favorite peppers, with a tangy, slight spice, without a stinging heat. With the quinoa and the hearts of palm, you’ll get a whooping 10 grams per cup serving! With the added nutrients from the veggies, and cranberries, you’ve got a complete, easy to make nourishing meal.