Delectable Tuesday: Quinoa tri-color pepper salad

This is a super yummy salad that is easy to prepare and can be kept in the fridge for up to a week. I used green red and orange peppers but feel free to use whatever color bell peppers you can find in your local supermarket.


  • 1 cup quinoa ( I used red quinoa)
  • 2 cups water or broth, your choice
  • 3 bell peppers, cleaned and diced
  • 1/4 cup oil, your choice (I used corn oil)
  • 1/4 cup vinegar, you choice (I used pomegranate, but balsamic would be good too)
  • 1/4 cup stone ground mustard
  • Pepper and salt to taste
  • (optional 1/4 c. feta or goat cheese crumbled)


  1. Cook quinoa in water or broth as indicated on package directions.
  2. Once quinoa is cooked refrigerate until cool.
  3. In a large bowl mix cooked chilled quinoa and bell peppers set aside.
  4. In a small bowl mix oil, vinegar, and mustard until combined.
  5. Pour over quinoa mixture and stir to combine. Taste and salt and pepper as needed.
  6. Store in refrigerator for at least four hours prior to serving.

Delicious as a side dish or top a green salad with this mixture to make a large entree salad.

Because of this salad is a vegan (sans cheese, of course), vegetarian, and gluten free it is a great option for a potluck with friends or family.

This recipe makes six side dish servings or three main dish servings