Quinoa Salad

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.

Print Recipe

Prep Time 5

Cook Time 12

Total Time 17

Course dinner, side, salad

Cuisine Mediterranean, American

Calories 122.41 kcal

Ingredients

1 cup quinoa grains
8 cups of water
4 chopped hearts of palm
4 banana peppers
1 red bell pepper
1 green bell pepper
1/2 dried cranberries
1/2 cup Italian dressing

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions

Chop all the vegetables up, place in a bowl and set aside.
In a medium sauce pot, bring 6-8 cups of water to a boil, the add 1 cup Quinoa, stir and reduce heat.
Continue to low boil until desired texture. (12 minutes for al-dente or 14 minutes for a softer texture.)
After your quinoa is finished cooking to desired texture, remove from heat and use a fine mesh strainer to drain and rinse quinoa.
Add rinsed quinoa to a large bowl, then add dried cranberries.
Add chopped vegetables and dressing and stir until well blended and enjoy! Refrigerate until served.

Nutrition

Calories: 122.41kcalCarbohydrates: 17.45gProtein: 3.43gFat: 4.48gSaturated Fat: 0.6gSodium: 160.51mgFiber: 2.23gSugar: 2.8g

Keyword quinoa, quinoa salad, side, how to cook quinoa, quinoa recipes, quinoa salad with cranberries, summer quinoa salad

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