Bring quinoa and broth to boil in medium saucepan; cover. Simmer on low heat 15 min. or until quinoa is tender and broth is absorbed; spoon into medium bowl. Cool.
Add remaining ingredients just before serving; mix lightly.
Salad can be made ahead of time. Refrigerate up to 24 hours before serving.
Quinoa, which contains more protein than any other grain, can be substituted for rice in most recipe uses.
The red pepper in this flavorful salad is a good source of vitamin C!
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.