Quinoa (KEEN-wah) is a nutritious seed that is prepared like a grain. It is high in protein, fiber, vitamins and minerals and can be substituted for rice in salad and soup recipes. It is a complete protein, meaning it provides all of the essential amino acids your body needs for growth and daily functions. As a vegetarian, I eat quinoa as one of my main protein sources. My husband, who is most definitely not a vegetarian, eats it because it tastes good!

I tend to make a big quinoa salad on the weekends and then box it into daily portions for lunch or dinner during the week. It stores well in the refrigerator and is a great grab-n-go meal.

Tart and Spicy Quinoa Salad

Granny smith apples, spicy jalapenos, sweet bell peppers and tangy quinoa create a flavorful salad!

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Prep Time 30

Servings: 8

Course: Main Course, Salad, Side Dish

Calories: 180

Ingredients Method Nutrition Notes

Ingredients

2 Tart apples such as Granny Smith
3 Sweet Bell Peppers various colors
3 Jalapeno peppers
2 Cucumber, or 6 mini cucumbers
2 Limes juiced
12oz bag Quinoa cooked and cooled
1/4 cup Olive oil extra virgin
Salt
Pepper

Method

Precook and chill the quinoa.
Preheat a grill or turn the oven to low broil
Wash and slice the jalepeno peppers lengthwise, removing the seeds. Place the jalepenos on the heat source, slightly charring the skin of the pepper. Cooking time 2-5 minutes dependent upon your heat source.
Remove the jalepenos, allow to cool, and dice into small pieces. Set aside.
Wash and dice the apples, bell peppers and cucumber and set aside.
Juice the 2 limes. It will make approximately 1/4 cup of liquid.
Combine 1/4 cup of olive oil with the lime juice, mixing well.
In a large bowl, combine the chilled quinoa, apples, peppers (bell and jalapeno), cucumbers and oil-lime mixture and stir well.
Season with salt and pepper.
Serve alone or on a bed of mixed greens for extra nutrition.