Inner Chef

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Quinoa Salad with Bell Peppers

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Quinoa Salad with Bell Peppers                      Makes: 6 Servings


4 ½ oz. Quinoa

¾ pint (1 ½ cups) Water

1/8 tsp. Salt

2 oz. Red bell pepper, small dice

2 oz. Green bell pepper, small dice

1 oz. Scallion, chopped fine

1 ½ oz. dried apricots, chopped fine (optional, but it does add to the flavor)

4 fl. oz. (8 Tbsp. Italian dressing (recipe below)

Salt to taste

6 Lettuce or radicchio leaves


  1. Rinse the quinoa thoroughly in cold water. Drain.
  2. Combine the quinoa with the water and 1/8 tsp. salt. Bring to a boil. Lower heat, cover, and simmer slowly until the grain is cooked, about 15 minutes.
  3. Spread the cooked grain in a shallow pan to cool.
  4. Combine the cooled quinoa, bell peppers, scallions, cucumber, and apricot in a bowl.
  5. Add the dressing and toss to mix.
  6. Arrange the lettuce leaves on cold salad plates.
  7. Mound the salad mixture on the lettuce leaves.

(This can also be made with brown rice, farro, or couscous)


Italian Dressing Recipe                                 Makes: 2 Pints (4 cups)


½ cup White wine vinegar

1 ½ tsp. Salt

½ tsp. White pepper

1 ½ cups Olive oil (you can use half olive oil and have salad oil; which is vegetable oil)

¾ tsp. Minced garlic

1 ½ tsp. Dried oregano

2 Tbsp. Chopped parsley



  1. Mix the vinegar, salt, and white pepper until the salt is dissolved.
  2. Using a wire whisk, mixing machine or blender, begin adding the oil a few drops at a time. Gradually increase the oil to a steady stream.
  3. Add garlic, oregano and parsley. Mix again. (The best way to re-emulsify a separated vinegar/oil dressing is to put it in a blender and spin at high speed until it is recombined).

Store unused dressing in an airtight container; in the refrigerator for up to 3 days. Remix before each use.


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