Red Quinoa Salad



Serving size

about 1 cup
30 Minutes
At least 1 hour, but overnight is best.

This recipe can easily be multiplied. Keeps well, refrigerated, for 4-5 days.

Red Quinoa Salad


2 Cups Water
1 cup Quinoa, uncooked
2 Large Shallots, raw (finely minced)
1 Large Red bell peppers (finely diced)
12 cherry Grape or cherry tomatoes (sliced lengthwise into 1/4ths)
1 Tbsp. Olive oil
1 Tbsp. White wine vinegar
1 tsp. Paprika
1/4 tsp. Salt
1 to taste Black pepper


Place the water in a medium sauce pan over high heat.

When the water boils add the quinoa.

Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone the quinoa is done.

Place it in a large mixing bowl and refrigerate until cool.

When the quinoa is cool add the shallot to the bowl with the red pepper, tomato, olive oil, vinegar, paprika, salt and pepper.

Toss well and chill.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

After publishing a recipe for Green Quinoa Salad we received this email:

“Thank you for the recipe which I will try this week. It raises a question which puzzles me – if you wont be offended by my asking.  It is that you almost always specify green bell peppers in your recipes when, to my palate, the red or orange ones taste so much better.  Is the food value greater in the green peppers or is it just a matter of personal taste? The only time I use the green peppers is when I use them coarsely chopped together with red ones for, say, macaroni salad during the Christmas period.”

While there are a lot of recipes on the Web site that call for red bell peppers we were inspired to make this Red Quinoa Salad.  It is completely different than its Green Quinoa Salad cousin with a sweeter, spicier flavor that makes a great counterpart to the herbaceous flavor of the green salad.

Some of you might have thought that this would be a salad using red quinoa and you could be right.  There are lots of quinoa varieties on the market now and you can use any of them for this salad.

"When in doubt, wear red."

Bill Blass, Fashion Designer