Roasted Pepper and Quinoa Salad - Vegan
The Roasted Pepper and Quinoa Salad, or as we like to call it, the Sunset Roasted Pepper and Quinoa Harmony, is a visual and culinary delight that brings the vibrant colors and flavors of the Mediterranean to your table. With perfectly roasted bell peppers and fluffy quinoa, this salad is as nutritious as it is beautiful.
Ingrédients
- 1 cup quinoa
- 2 large red bell peppers
- 1 large yellow bell pepper
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the bell peppers into halves, remove seeds, and place them on a baking sheet, skin side up.
- Roast the bell peppers in the oven for 20-25 minutes until the skins are blistered and slightly charred.
- While the peppers are roasting, rinse the quinoa under cold water and cook it according to package instructions. Usually, this involves boiling 2 cups of water, adding the quinoa, reducing the heat to a simmer, and cooking for about 15 minutes or until the water is absorbed.
- Once the peppers are done, transfer them to a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skins and chop the flesh into bite-sized pieces.
- In a large bowl, combine the cooked quinoa, roasted peppers, red onion, parsley, and cilantro.
- In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, ground cumin, garlic, salt, and black pepper.
- Pour the dressing over the quinoa mixture and toss to combine.
- Serve the salad warm or chilled, as desired.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 30g | Protéines: 6g | Fat: 14g | Sucre: 6g
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