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Confetti Quinoa

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April 20, 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.

  • Prep: 15 mins
  • Cook: 20 mins


1 cup quinoa

3/4 tsp sea salt

4 tsp coconut oil

1 large shallot, finely chopped

3 cloves 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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