Bell Pepper & Quinoa Salad Recipe

Name: Bell Pepper & Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Water, Seasoned With 1/2 Teaspoon Salt; 1 cup Quinoa; 1 whole Red Bell Pepper, Diced; 1 whole Yellow Bell Pepper, Diced; 1/2 bunches Scallions, Sliced; 1/8 cups Fresh Cilantro Leaves, Chopped; 1/4 teaspoons Chipotle Powder; 1/2 teaspoons Paprika; 1/2 whole Lime, Juiced; 1 pinch Salt And Pepper, to taste

Servings: persons

2 cups Water, Seasoned With 1/2 Teaspoon Salt
1 cup Quinoa
1 whole Red Bell Pepper, Diced
1 whole Yellow Bell Pepper, Diced
1/2 bunches Scallions, Sliced
1/8 cups Fresh Cilantro Leaves, Chopped
1/4 teaspoons Chipotle Powder
1/2 teaspoons Paprika
1/2 whole Lime, Juiced
1 pinch Salt And Pepper, to taste

1
Bring the salted water to a boil over high heat, covered. Add quinoa and stir. Bring the pot back to a boil, then reduce the heat to low. Simmer the quinoa, covered, for 15 minutes.
2
Toss the peppers, scallions, and cilantro in a large mixing bowl. When the quinoa is done, add it to the mixing bowl, followed by the chipotle, paprika, and lime juice. Stir well, then season to taste with salt and pepper. Serve warm right away, or cool and chill to serve cold later.
3
A note on the chipotle: You can add more or less of this spice depending on your tolerance for spicy foods. 1/4 teaspoon gives this recipe a zip, but shouldn't make it incredibly hot.

kcal

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Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Water, Seasoned With 1/2 Teaspoon Salt, 1 cup Quinoa, 1 whole Red Bell Pepper, Diced, 1 whole Yellow Bell Pepper, Diced, and more.

Yes, Bell Pepper & Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bell Pepper & Quinoa Salad

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