Side dishe for 6

Confetti Quinoa Salad

Name: Confetti Quinoa Salad
Total time: 28 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup dry quinoa; 1 1/2 cups water; 1 cup diced bell pepper; 5/8 cup finely chopped cabbage; 1 1/2 cups chopped broccoli florets; 3/4 cup finely chopped kale; 2 1/2 stalks chopped green onion; salt and pepper (optional); crunchy seasoned tortilla strips (optional); 1/2 cup barbecue ranch dressing

$2.80for 428 minServes 6

Tender quinoa cools with crunchy vegetables, kale, green onion, and barbecue ranch dressing for a colorful salad.

Photo: peasandcrayons.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Quinoa, 6 oz$0.20/oz typical	6 oz	$1.20Typical price
	Bell peppers, 0.3 lb$2.49/lb typical	0.3 lb	$0.78Typical price
	Cabbage, 0.15 lb$0.79/lb typical	0.15 lb	$0.11Typical price
	Broccoli, 0.3 lb$1.99/lb typical	0.3 lb	$0.56Typical price
	Kale, 0.25$2.49 each typical	0.25	$0.47Typical price
	Green onions, 0.25$1.19 each typical	0.25	$0.42Typical price
Total for the servings shown		$4.20

Pantry staples you likely have

Salt and pepperRelish, dressings, steak sauce

Not included in the cost.

28 minstart to table
Easydifficulty
6servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Budget Side dishes Lunches Summer

Typical price

$0.70 per serving$2.80 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 cup dry quinoa
1 1/2 cups water
1 cup diced bell pepper
5/8 cup finely chopped cabbage
1 1/2 cups chopped broccoli florets
3/4 cup finely chopped kale
2 1/2 stalks chopped green onion
salt and pepper (optional)
crunchy seasoned tortilla strips (optional)
1/2 cup barbecue ranch dressing

Steps

Rinse the quinoa, place it in a saucepan with the water, and bring it to a boil.
Cover, reduce the heat to low, simmer for 15 minutes, then cool the quinoa for 5 minutes.
Chop the bell pepper, cabbage, broccoli, kale, and green onion into small pieces.
Combine the cooled quinoa and vegetables in a large bowl, then season with salt and pepper.
Stir in the barbecue ranch dressing, then top with tortilla strips before serving.