By Kelly Bogard

Sometimes you just have to step outside your comfort zone. Try something new, change your routine, switch it up. You get what I’m saying, right? I’ve never cooked today’s recipe before.

I’m not scared to cook it, but it is something out of the norm for me, or so I thought. Quinoa is a grain like barley or rice. It comes in several varieties and though it is hard to say and looks a bit like birdseed, it is really easy and fun to make.

For Red Quinoa Salad, you will need…Red Quinoa Salad
1 cup Red Quinoa
2 cups water
1 red bell pepper
½ red onion
½ cup cranberries
2-4 tbsp. spicy brown mustard
salt to taste

Quinoa has a nutty flavor and the consistency of wild rice. It is a rock star when it comes to protein and fiber. One cup of cooked Quinoa has about 8 grams of protein and 5 grams of fiber. This makes it an excellent candidate for vegetarian and gluten-free recipes.

First things, first. Bring two cups of water to a boil with a dash of salt for flavor. Once boiling, pour in the Quinoa and stir to combine. Cover and reduce heat to simmer for approximately 20 minutes. While your grains are cooking, go ahead and chop the red bell pepper and half the red onion into small pieces and set aside.
Red Quinoa Salad

You will know the Quinoa is cooked through when it becomes translucent and seed looks as if it has sprouted. Remove from heat and allow to chill in the refrigerator for approximately two hours.
Red Quinoa Salad

Once well-chilled, combine all of the fruit and vegetables with the Quinoa in a large bowl.
Red Quinoa Salad

Then toss with the spicy mustard as a dressing.
Red Quinoa Salad

Thanks to TFB fitness guru Chelsey for sharing this recipe with me. I am so glad to have been able to step out of my comfort zone and into something so yummy. I hope you try something new, too. If it involves food, let me know. I am up for the challenge. From all of us at Texas Table Top, enjoy!



Recipe: Red Quinoa Salad

Summary: Light and refreshing supper food


Red Quinoa Salad

  • 1 cup Red Quinoa
  • 2 cups water
  • 1 red bell pepper
  • ½ red onion
  • ½ cup cranberries
  • 2-4 tbsp. spicy brown mustard
  • salt to taste


  • Bring salted water to a boil.
  • Stir in Quinoa.
  • Reduce heat and cover to simmer for 20 minutes.
  • Chop red bell pepper and half a red onion.
  • Remove cooked Quinoa from the pot and place in the refrigerator to chill for a few hours.
  • Combine the Quinoa, cranberries and vegetables in a large bowl.
  • Stir in spicy brown mustard.
  • Serve cold.

Cooking time (duration): 0 hour(s), 20 minutes

Number of servings (yield): 4-6



Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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