How many servings does this recipe make?

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

What ingredients do I need for Two-Pepper Salad with Sun Dried Tomato Vinaigrette & Red Quinoa?

You need 14 ingredients. The key ingredients include: 2-1/2 qt. romaine lettuce, chiffonade, 2-1/2 qt. cooked red quinoa, 2-1/2 qt. canned chickpeas (garbanzo beans), rinsed, 1-1/4 qt. sun-dried tomatoes, chopped, and more.

Is Two-Pepper Salad with Sun Dried Tomato Vinaigrette & Red Quinoa suitable as salads?

Yes, Two-Pepper Salad with Sun Dried Tomato Vinaigrette & Red Quinoa falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Two-Pepper Salad with Sun Dried Tomato Vinaigrette & Red Quinoa?

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

Two-Pepper Salad with Sun Dried Tomato Vinaigrette

Name: Two-Pepper Salad with Sun Dried Tomato Vinaigrette & Red Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 qt. romaine lettuce, chiffonade; 2-1/2 qt. cooked red quinoa; 2-1/2 qt. canned chickpeas (garbanzo beans), rinsed; 1-1/4 qt. sun-dried tomatoes, chopped; 1-1/4 qt. grape tomatoes, cut in half; 1-1/4 qt. carrots, shredded; 1-1/4 qt. seedless cucumbers, medium dice; 3-3/4 cups KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil; 2-1/2 cups yellow peppers, roasted, cut into strips Target 1 pkg For $2.99 thru 02/06; 2-1/2 cups red peppers, roasted, cut into strips; 2-1/2 cups fresh basil, chiffonade; 1-1/4 cups red onions, small dice; to taste salt and black pepper; 3-1/3 cups crumbled feta cheese

Fresh, crisp and full of flavor — this Two-Pepper Salad with Sun Dried Tomato Vinaigrette & Red Quinoa is a must-try. Made with romaine lettuce, cooked …

This Two-Pepper Salad with Sun Dried Tomato Vinaigrette & Red Quinoa relies on simple, everyday ingredients such as qt. cooked red quinoa, qt. carrots, shredded, fresh basil, chiffonade and red onions, small dice. It comes together quickly and makes 4 servings, at about 1129 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

1129

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

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Two-Pepper Salad with Sun Dried Tomato Vinaigrette & Red Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

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