Roasted Red Pepper Salad
A fresh and vibrant dish that combines the sweetness of roasted peppers with the nuttiness of quinoa, making it a delightful meal or side dish.
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.
Notes
For a spicier kick, increase the cayenne pepper. Feel free to add other vegetables, like zucchini or spinach. Can be prepared ahead of time; just add dressing right before serving.