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 



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. 


Serves 10



Quinoa, Pepper and Peanut Salad; Advances Recipe of the Month, UW Carbone Cancer Center



  • 1 cup quinoa
  • 2 cups water
  • 1 large red pepper, thinly sliced
  • 1 large yellow pepper, thinly sliced
  • 2 cups broccoli florets, blanched
  • 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



  1. 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.

  2. In a large bowl, combine quinoa, peppers, broccoli, onion, and dried fruit. Set peanuts aside.

  3. 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.

  4. Top with peanuts when ready to serve.


Nutrition Facts


Calories: 200

Total fat:  8g

Saturated fat: 1g

Cholesterol: 0mg

Sodium:  222mg

Carbohydrates: 31g

Fiber:  4g

Sugar: 14g

Protein:  5g