This is a hearty vegetarian dish that could be served on it’s own or as a side dish. Quinoa is a rich source of protein and other vitamins and minerals (such as vitamin B6, thiamine, riboflavin and foliate as well as iron, magnesium, phosphorus and zinc) which is an added bonus for this meal.
- 1 cup raw quinoa (which expands to about 3 cups cooked)
- 1 red pepper, roasted
- 15 cherry tomatoes, roasted
- 1/2 diced green pepper
- lots of feta cheese, diced
- 15 whole black olives (There is a great tool to easily pit olives and it doubles as a cherry pitter)
- 1/2 cucumber, peeled and quartered
Heat your oven (or even better, your toaster oven) to 400 and line a baking sheet with tin foil.
Slice your red pepper in half, remove the stem and seeds and place on foil with skin side up. Toss your cherry tomatoes on the tin foil as well and roast both together for 20 minutes. Check the tomatoes as they may need to come out 5 minutes early. Tomatoes should roast until they collapse.
The skin on your red peppers should be charred.When they are cool enough, peel off the skin and dice.
While your peppers and tomatoes are roasting, you can prepare everything else.
Cook the quinoa according to the package and cut up the remaining veggies. Once the quinoa is done (about 12 minutes), fluff, add all salad ingredients then drizzle with dressing, toss and serve.
- 4 tbs olive oil
- 4 tbs balsamic vinegar
- Juice from 1/2 a lemon
- Pinch of red pepper flakes
- Fresh ground pepper
Whisk all ingredients together and pour over quinoa salad.