Roasted Red Pepper Salad is a fresh and vibrant dish that packs a punch of flavors. It combines the sweetness of roasted peppers with the nuttiness of quinoa, making it a delightful meal or side dish. This salad is not only tasty but also nutritious, making it a perfect choice for any occasion.
Why Make This Recipe
This recipe is great for several reasons. First, it is easy to prepare and requires simple ingredients. Second, it is a healthy option that includes protein from chickpeas and quinoa. Additionally, it can be served warm or at room temperature, making it versatile for gatherings or meal prep. Whether you are hosting a dinner party or just need a quick lunch, Roasted Red Pepper Salad is sure to impress.
How to Make Roasted Red Pepper Salad
To whip up this tasty salad, follow the simple steps below.
Ingredients
- 3/4 cup dry quinoa
- 8 mini red peppers, quartered, stems and seeds removed
- 1 small red onion, cut into wedges
- 1 can chickpeas, drained and rinsed
- Olive oil
- Kosher salt
- 1/4 cup roughly minced dill
- 1/4 cup roughly minced parsley
- Feta cheese (if not vegan)
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1-2 tbsp honey
- 1/4 tsp kosher salt, plus more as needed
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic granules or 1 garlic clove, minced
- 1/4 tsp cumin
Directions
- First, line two medium trays with parchment paper.
- For fluffy quinoa, use a 1:2 ratio of quinoa to water. For 3/4 cup of quinoa, use 1 1/2 cups water and a large pinch of salt. Bring the pot to a boil, then reduce the heat to medium-low and partially cover the pot. Cook undisturbed for 10-12 minutes until all the water is absorbed.
- After that, turn off the heat, cover the pot completely with the lid, and let it sit for 10 minutes to steam.
- While the quinoa is cooking, add the peppers, onion, and chickpeas to the prepared trays. Drizzle with olive oil and sprinkle with salt. Toss to combine. It’s okay to keep the peppers, onion, and chickpeas separate on the same tray in case you need to remove the peppers before the chickpeas are done.
- Roast the veggies and chickpeas for 25-30 minutes or until the peppers and onion are slightly charred and the chickpeas are golden brown and crispy.
- Meanwhile, prepare the dressing. Add all dressing ingredients into a large jar and whisk well. Taste and adjust the salt and honey as needed; you can use 1 tbsp of honey for a mild sweetness or 2 tbsp for a sweeter taste.
- Once the quinoa and veggies are done, combine everything in a large serving bowl. Add the quinoa, roasted veggies, chickpeas, dill, and parsley. Pour on half the dressing and toss to combine. Taste and add more dressing and salt if needed.
- Serve immediately while the salad is still warm!
How to Serve Roasted Red Pepper Salad
You can serve Roasted Red Pepper Salad as a standalone meal or as a side dish. It’s great for lunch boxes and can be paired with grilled chicken or fish for a complete meal. Just make sure to let it cool slightly if you’re serving it at room temperature.
How to Store Roasted Red Pepper Salad
To store leftovers, keep the salad in an airtight container in the refrigerator. It will stay fresh for about 3 days. If you have dressing left over, store it separately to prevent the salad from getting soggy.
Tips to Make Roasted Red Pepper Salad
- If you want to make this salad vegan, simply omit the feta cheese.
- For a spicier kick, increase the cayenne pepper.
- Feel free to add other vegetables, like zucchini or spinach, based on your preference.
Variation
You can try adding nuts or seeds, such as walnuts or sunflower seeds, for added crunch and nutrition. You can also swap in different herbs, like basil or cilantro, to give the salad a new flavor.
FAQs
1. Can I use different colors of peppers?
Yes, you can use any color of bell peppers for a variety of flavors and colors.
2. Is this salad gluten-free?
Yes, the salad is gluten-free, especially if you ensure that all ingredients, like the quinoa, are labeled gluten-free.
3. Can I make this salad ahead of time?
Yes, you can prepare the roasted veggies and quinoa ahead of time. Just add the dressing and herbs right before serving for the best flavor and freshness.
Roasted Red Pepper Salad
Ingredients
For the salad
- 3/4 cup dry quinoa Use a 1:2 ratio of quinoa to water.
- 8 pieces mini red peppers, quartered, stems and seeds removed
- 1 small red onion, cut into wedges
- 1 can chickpeas, drained and rinsed
- 1/4 cup olive oil Used for roasting and in the dressing.
- 1/4 cup lemon juice
- 1-2 tbsp honey Adjust for sweetness.
- 1/4 tsp kosher salt, plus more as needed
- 1/4 tsp cayenne pepper Increase for spiciness.
- 1/4 tsp garlic granules or 1 garlic clove, minced
- 1/4 tsp cumin
- 1/4 cup roughly minced dill
- 1/4 cup roughly minced parsley
- 1/4 cup Feta cheese (if not vegan) Omit for a vegan version.
Instructions
Preparation
- Line two medium trays with parchment paper.
- For fluffy quinoa, combine 3/4 cup of quinoa with 1 1/2 cups water and a large pinch of salt. Bring to a boil, then reduce heat to medium-low and partially cover. Cook undisturbed for 10-12 minutes until water is absorbed.
- Turn off the heat, cover completely, and let it sit for 10 minutes.
- While the quinoa is cooking, add the peppers, onion, and chickpeas to the prepared trays. Drizzle with olive oil and sprinkle with salt. Toss to combine.
Roasting
- Roast the veggies and chickpeas for 25-30 minutes until peppers and onion are slightly charred and chickpeas are golden brown.
Dressing
- In a large jar, add all dressing ingredients and whisk well. Taste and adjust salt and honey as needed.
Combining
- Once the quinoa and veggies are done, combine in a large serving bowl. Add quinoa, roasted veggies, chickpeas, dill, and parsley. Pour on half the dressing and toss to combine.
- Taste and add more dressing and salt if needed.
- Serve immediately while the salad is still warm.