Quinoa a la Tricotine

Quinoa a la Tricotine

4.7 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 182.3
  • Total Fat: 5.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 114.4 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 3.7 g
  • Protein: 5.6 g

View full nutritional breakdown of Quinoa a la Tricotine calories by ingredient
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Number of Servings: 5


    1 cup Ancient Harvest Traditional Quinoa, dry
    1 medium size Red Bell Pepper, cut in small cubes
    1 tsp Garlic powder
    1 tsp Onion flakes
    1/2 tsp ground Cumin
    1/2 tsp Red Pepper flakes (or more if preferred)
    1 tsp dried Oregano leaves
    1 tsp dried Parsely leaves
    1/2 cup Salsa (wild)
    Yields of 1/2 Lemon, Juice
    1 tbsp Olive Oil


Cook Quinoa as instructed on the package.

In the meanwhile, mix all other ingredients in a large bowl.

When Quinoa is ready, mix into the other ingredients and serve.

Delicious when served chilled too!

Number of Servings: 5

Recipe submitted by SparkPeople user TRICOTINE.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    Thank you so much for sharing this recipe. I love that I can take it to work for lunch and eat it chilled. - 3/15/09

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  • Incredible!
    1 of 1 people found this review helpful
    i made this last night.. I used hot salsa, fresh chives, onions , scallions and some sea salt.. it's a wonderful recipe.. today i am going to add fresh tomatoes and serve it cold as a salad. Thanks for the great recipe! - 10/9/08

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  • 1 of 1 people found this review helpful
    What a great recipe!!! I loved it, it's quick and easy to make and a great way to introduce quinoa. I will definetely make this again! - 2/14/08

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  • Great recipe! Sautéed the bell peppers and warmed salsa before mixing, it was great with a little shredded chz on top. Made it for dinner and it was very filling - 6/7/11

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  • Really good! Except I made the mistake of substituting red pepper for cumin. It came out a bit too spicy so I added 2 chopped tomatoes and a bit of extra salsa! I will def. make this again! - 7/19/10

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