Quinoa Recipe and Quinoa Cookbook Giveaway

If you love quinoa like I do, you will adore this Quinoa Cookbook (part of the Idiot’s Guide) by Susan Irby, The Bikini Chef. I was lucky enough to travel with Susan to Italy a few years ago. Susan is an energetic, talented woman, Author, Radio Show Host of Bikini Lifestyles on AM 790 KABC in Los Angeles and on PBS Televison. This cookbook has over 180 quinoa recipes from energizing breakfast options, lunch soups, salads and sandwiches, finger foods, snacks, appetizers, main dishes and even an array of desserts. If you want to know more about quinoa and have access to great recipes, check it out.

To enter the giveaway, leave a comment telling me your favorite way to use quinoa in cooking. Winner will be drawn on February 13 at 8 a.m CST.

For more entries do the following below and leave another comment for each:

1. Like Ingredients, Inc. on Facebook

2. Follow Alison Lewis on Twitter

3. Follow Alison Lewis on Pinterest

4. Like The Bikini Chef on Facebook

5. Follow The Bikini Chef on Twitter

Tricolor Pepper and Pistachio Quinoa

Cook Time:

30 minutes

Prep Times:

15 minutes


6 cups


1 cup vegetable broth
1 cup uncooked quinoa, rinsed and drained
1 tablespoon olive oil
3 tablespoons red wine vinegar
Zest of 1 medium lime
Juice of 1 medium lime
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 medium red bell pepper, ribs and seeds removed, and chopped
1 medium yellow bell pepper, ribs and seeds removed, and chopped
1 medium green bell pepper, ribs and seeds removed, and chopped
1 medium jalapeno, ribs and seeds removed, and chopped (optional)
1 medium orange, peeled and cut into 1-in. pieces
1/2 cup shelled pistachios, almonds or other flavorful nut (optional)
1/4 cup chopped fresh cilantro leaves


1. In a medium saucepan over medium-high heat, combine vegetable broth and quinoa. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes or until almost all liquid has been absorbed.

2. In a small bowl, whisk together olive oil, red wine vinegar, lime zest, lime juice, sea salt, and black pepper.

3. In a large bowl, toss together red bell pepper, yellow bell pepper, green bell pepper, jalapendo, orange, pistachios, and quinoa. Drizzle olive oil mixture over the top, and toss well to coat. Add cilantro, and serve.

24 thoughts on “Quinoa Recipe and Quinoa Cookbook Giveaway”

  1. I would love to win this! I’m doing a gluten-free thing and quinoa is a must. I recently made a quinoa with chicken and curry and it was so tasty!

  2. I use quinoa in fish cakes – cooked fish, along with sauteed red pepper and garlic, egg white and parmesan cheese coating. Delish! Gluten free here also.

  3. My favorite recipe by far is combining Quinoa with roasted Pine Nuts, Raisins and Garlic. It’s a recipe on food network and it is my go to. The lemon and parsley compliment the quinoa nicely and you can vary the recipe any way you want. But I never leave out the lemon 😉

  4. My favorite way to eat quinoa is in either a) a quinoa “risotto”, or b) a twist on an Indian curried mung bean and rice dish where I replace the rice with quinoa.

Leave a Reply

Your email address will not be published. Required fields are marked *