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Confetti Quinoa


quinoa, pronounced "keenwa," quadruples in size when cooked yet stays crunchy and nutty. this recipe (which i've not tried) adds a variety of colors of bell pepper to the quinoa for the effect of confetti. from laurel's kitchen cookbook and submitted for zaar world tour ii.

Time: 20 minutes


  • add quinoa to boiling water and salt
  • reduce heat then cover and simmer 15 minutes until water is absorbed
  • meanwhile , saut onion and pepper in olive oil
  • add to cooked quinoa
  • add almonds or water chestnuts just before serving

confetti quinoa image

Number Of Ingredients: 7


  1. quinoa
  2. water
  3. salt
  4. onion
  5. bell pepper
  6. olive oil
  7. toasted almonds


Quinoa, pronounced "keenwa," quadruples in size when cooked yet stays crunchy and nutty. This recipe (which I've not tried) adds a variety of colors of bell pepper to the quinoa for the effect of confetti. From Laurel's Kitchen Cookbook and submitted for Zaar World Tour II.

Recipe From

Provided by Debs Recipes

Time 20m

Yield 3 cups, 4-5 serving(s)


  • Add quinoa to boiling water and salt; reduce heat then cover and simmer 15 minutes until water is absorbed.
  • Meanwhile, sauté onion and pepper in olive oil; add to cooked quinoa; add almonds or water chestnuts just before serving.

Confetti Quinoa image

Number Of Ingredients: 7


  • 1 cup uncooked quinoa, rinsed well and drained
  • 2 cups water or 2 cups broth
  • 1/4 teaspoon salt
  • 1 small onion, diced
  • 1/2 bell pepper, diced (any combination of red, yellow, and green)
  • 1 tablespoon olive oil
  • 2 tablespoons chopped toasted almonds or 1/4 cup sliced and chopped water chestnut


A colorful side to complement any entrée. It's good for you, too-featuring protein-rich grains and edamame.

Recipe From

Provided by By Betty Crocker Kitchens

Time 1h

Yield 16


  • In 3-quart saucepan, heat quinoa, water and salt to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender. Cool at least 30 minutes.
  • Cook and drain edamame as directed on bag. Rinse with cold water to cool; drain.
  • In large serving bowl, toss quinoa, edamame and remaining ingredients. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

Confetti Quinoa Salad image

Number Of Ingredients: 10


  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 bag (10 oz) Cascadian Farm® frozen organic shelled edamame
  • 1 cup grape tomatoes, cut in half
  • 3/4 cup Italian or Greek vinaigrette dressing
  • 1/4 cup chopped red onion
  • 1/2 cup crumbled feta cheese (2 oz)
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 1 yellow bell pepper, chopped


This light, veggie-packed, and protein-rich salad is equally perfect for potlucks, packed lunches, or super-easy dinners.

Recipe From

Provided by Kare for Kitchen Treaty

Time 40m


  • Cook the quinoa according to package directions. Set aside and allow to cool.
  • Fill a medium saucepan half full with water and bring to a boil. Add the sugar snap peas and boil for one minute. Using a slotted spoon, transfer peas to a few layers of paper towels to dry and cool. When cool enough to handle, cut into 1-inch long pieces.
  • Place a medium saute pan over medium heat. Add the pepitas and cook, stirring constantly, until toasted and fragrant, about 5 minutes. Set aside and allow to cool.
  • Add quinoa, peas, and pepitas to a large bowl along with the carrots, onion, and chives. Toss to combine.
  • In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour dressing over salad and toss again to coat.
  • Taste and add additional salt and pepper if desired.
  • To store, cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to two days.

Quinoa Confetti Salad with Sugar Snap Peas & Toasted Pepitas image

Number Of Ingredients: 10


  • 1/2 cup dried quinoa (about 1 1/2 cup cooked)
  • 2 cups sugar snap peas
  • 1/2 cup raw pepitas (pumpkin seeds)
  • 1/2 cup grated carrots (about 2 small carrots)
  • 1/4 cup finely diced red onion (about 1/4 small onion)
  • 1/4 cup minced chives
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


28% less sodium than the original recipe. Serve this hearty salad as a side or a light meatless main dish. The quinoa and Chick Peas provide as much protein per serving as an ounce of meat. Another bonus: This dish is gluten free.

Recipe From

Provided by By Betty Crocker Kitchens

Time 2h25m

Yield 6


  • In a small saucepan, combine broth and quinoa. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until broth is absorbed. Remove from heat and set aside.
  • Meanwhile, in a large bowl, combine sweet pepper, tomatoes, Chick Peas, green onions, parsley, and mint. Add the cooked quinoa; mix well. Add lemon juice; toss well to mix. Season with salt and black pepper. Cover and refrigerate for 2 to 4 hours before serving.

Skinny Confetti Quinoa Salad image

Number Of Ingredients: 11


  • 1 cup reduced-sodium chicken broth
  • 1/2 cup quinoa, well rinsed
  • 1 cup chopped green, yellow, and/or orange sweet pepper
  • 2 tomatoes, chopped
  • 1 can (15 oz) Chick Peas, rinsed and drained
  • 1/2 cup chopped green onions
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

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