Recipe: Confetti Quinoa

by JJ Virgin on April 21, 2017

Quinoa is one of those nutritional powerhouses that seemingly came out of nowhere.

A decade ago, it was a health food that no one knew how to pronounce – now it’s a regular in the frozen aisle of major grocery store chains! (And it’s “keen-wah,” in case you wondered…)

Quinoa deserves to be well-known. This superfood is packed with minerals and fiber, and it’s a complete protein, meaning it has all 9 essential amino acids. That makes this recipe a great side dish or a meatless main for vegetarians and vegans.

Confetti Quinoa joins White Bean Cajun Chicken with Black Beans and “Rice”; Spicy Okra with Garlic and Tomatoes; and Blackened Salmon on our Cajun Cooking menu.

Confetti Quinoa

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April 21, 2017

Quinoa is a protein-rich, fiber-packed superfood, and this recipe packs in even more flavor and nutrients with a confetti sprinkling of vegetables.

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 15 mins
  • Cook: 20 mins


1 cup quinoa

3/4 tsp sea salt

4 tsp coconut oil

1 large shallot, finely chopped

3 garlic, minced

2 tsp chopped fresh thyme

1 medium red bell pepper, finely chopped

1 medium orange bell pepper, finely chopped

1 medium yellow bell pepper, finely chopped

1 tsp ground coriander

1/4 cup unsalted sunflower seeds

1 tbsp rice vinegar

1/4 tsp freshly ground black pepper


1Cook the quinoa with 1/4 teaspoon of the salt according to the package directions.

2Heat the oil in a large nonstick skillet over medium-high heat. Add the shallot, garlic, and thyme and cook for 1 minute.

3Stir in the bell peppers and coriander and cook until crisp-tender, 3 to 4 minutes. Add the sunflower seeds and cook for 1 minute.

4Stir in the quinoa and cook, stirring, until well mixed and heated through, about 1 minute. Remove from the heat and stir in the vinegar, remaining 1/2 teaspoon salt, and pepper

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

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