Quinoa, Pepper and Peanut Salad
Quinoa (pronounced keen-wa) is an ancient grain that is cooked like rice and has a great nutty flavor and texture. The bonus is that quinoa is a complete protein with all eight essential amino acids. It is also a good source of iron and fiber.
Quinoa is very versatile and can be combined with many ingredients to be served as a main dish, side dish, or salad.
This salad is colorful with a variety of textures. The dressing is a sweet blend of soy sauce and cumin with just a touch of olive oil.
- 1 cup quinoa
- 2 cups water
- 1 large red pepper, thinly sliced
- 1 large yellow pepper, thinly sliced
- 2 cups broccoli florets, blanced
- 1/2 cup chopped green onions
- 1 cup dried bite-sized mixed fruit or dried cranberries
- 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 teaspoon Dijon mustard
- 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 chill.
- In a large bowl, combine quinoa, peppers, broccoli, onion, and dried fruit. Set peanuts aside.
- Combine all dressing ingredients except orange zest in a small food processor. Mix well. Pour over quinoa and vegetables. Add orange zest. Toss to mix. Refrigerate until ready to serve.
- Top with peanuts when ready to serve.
Total fat: 8g
Saturated fat: 1g