Donna’s Quinoa, Pepper, and Peanut Salad

Quinoa (pronounced keen-wa) is an ancient grain that is high in protein and has a great nutty flavor and texture. When I tested this recipe at a neighborhood party, everyone asked for the recipe. The soy sauce and cumin are the surprising ingredients in the dressing.

1 cup quinoa

2 cups water

1 large red pepper, thinly sliced

1 large yellow pepper, thinly sliced

2 cups broccoli florets

1/2 cup chopped green onions

1 cup dried bite-sized mixed fruit

1/2 cup dry roasted peanuts


1/4 cup soy sauce

1/4 cup cider vinegar

1/4 cup Splenda or sugar

2 tablespoons olive oil

1 teaspoon cumin

1/2 teaspoon salt

1 tablespoon orange zest

Combine quinoa and water in small saucepan. Bring to a boil, cover pan and boil gently for 15 – 20 minutes or until quinoa is tender and liquid has been absorbed. Remove from heat. Spoon grain onto a plate and cool. In a large bowl, combine quinoa, peppers, broccoli, onion, and dried fruit. Set peanuts aside. Combine all dressing ingredients in a small jar. Shake to mix well. Pour over quinoa and vegetables. Toss to mix. Refrigerate until ready to serve. This is best if it is made several hours before serving to allow flavors to blend. Top with peanuts when ready to serve.

Serves 10

Nutritional Information per serving:

Calories 125 Fat, gm. 11 Protein, gm. 7 Carbs, gm. 25 Cholesterol, mg. 0 Fiber, gm. 3.5

Donna L. Weihofen

Nutritionist, University of Wisconsin Hospital & Clinics

Reprinted from: Mom?s Quick Meals Cookbook

Publishing in progress by Adams Media