Confetti Quinoa Salad

by Toni Fiore author the VegEZ Video Cookbook

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6 cups cooked red quinoa (3 cups quinoa cooked in 5 cups of salted water)

1 red pepper, diced

1 yellow pepper, diced

1 carrot diced

1 small red onion, diced

½ cup currants

1 cup toasted nuts (pepita’s, sunflower, walnuts , almonds or pine)

1 15 ½ ounce can or (2 cups cooked) chickpeas or (kidney beans, black eyed peas, green peas… any type of bean may be substituted)

4 large leaves kale, stemmed and very finely chopped.

Optional- Radicchio or lettuce leaves for serving in.

Serves 4

Bring quinoa and water to a boil then reduce the heat and simmer until all the water is absorbed about 20-30 minutes. Stir occasionally to be sure the quinoa isn’t sticking. The quinoa can be pre-made up to three days in advance.

In a large bowl combine all of the vegetables, nuts and chickpeas. Add the quinoa and combine well. Fold in half of the rasberry vinaigrette. Let the salad rest for half an hour. Taste and add more vinaigrette to taste.


Serve tucked in radicchio or butter lettuce leaves.

This salad keeps well and the flavors enhance over a few days time!


Raspberry Vinaigrette

16 frozen raspberries thawed (with water) about ¼ cup

3/4 cup vinegar or raspberry vinegar (may adjust to preference)

2+ tablespoon seedless raspberry jam (or any mixed berry jam)

4 teaspoons Dijon mustard (country-style)

1⁄2 teaspoon of onion powder

½ -1 teaspoon salt

1 cup of vegetable or olive oil

Place the raspberries, vinegar, jam, mustard, onion powder and salt into a blender bowl, and blend for 5 seconds. (Alternatively process with an immersion blender) Whisk or add the oil to the processor and blend 2-5 seconds. Season with salt and pepper to taste and set aside…May adjust vinegar, sugar and salt to taste