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Roasted Red Pepper Salad

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A vibrant and flavorful salad combining roasted peppers, herbs, and fluffy quinoa, perfect for a light, nutritious meal.

Ingredients

Grains

  • 0.75 cup dry quinoa

Vegetables

  • 8 mini red peppers red peppers, quartered (stems and seeds removed)
  • 1 small red onion (cut into wedges)
  • 1 can chickpeas (drained and rinsed)

Dressing & Herbs

  • 0.25 cup roughly minced dill
  • 0.25 cup roughly minced parsley
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 1 tbsp honey
  • 0.25 tsp kosher salt
  • 0.25 tsp cayenne pepper
  • 0.25 tsp garlic granules or minced garlic
  • 0.25 tsp cumin

Instructions 

  • Cook quinoa: rinse 3/4 cup dry quinoa, then simmer in 1 1/2 cups water with a pinch of salt for 10-12 minutes until water is absorbed. Cover and let sit for 10 minutes.
  • While quinoa cooks, roast peppers, onion, and chickpeas on parchment-lined trays with olive oil and salt for 25-30 minutes until charred and crispy.
  • Prepare dressing: whisk together olive oil, lemon juice, honey, herbs, salt, cayenne, garlic, and cumin. Adjust seasoning as needed.
  • Combine cooked quinoa, roasted vegetables, chickpeas, dill, and parsley in a large bowl. Toss with half the dressing, then taste and add more if desired. Serve warm.

Notes

Keep peppers separate during roasting to prevent overcooking.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: Mediterranean
Keyword: herbs, quinoa, Red Pepper