Go Back
- 1 cup quinoa, rinsed - 2 large red bell peppers - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced For the core of this salad, quinoa is the star. It is packed with protein and fills you up. Rinsing the quinoa helps remove its bitter taste. Red bell peppers add sweetness and color. Roasting them brings out their natural flavors. Cherry tomatoes give a juicy burst, while cucumber adds a fresh crunch. - 1/4 cup feta cheese, crumbled - Fresh parsley, chopped If you want extra flavor, add feta cheese. It gives a creamy touch. Fresh parsley brightens the dish and makes it look pretty. Don’t worry if you skip these; the salad is still great! - 2 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon garlic powder - Salt and pepper to taste The dressing is simple but full of flavor. Olive oil adds richness, while lemon juice brings brightness. Garlic powder gives depth without being too strong. Season with salt and pepper to make everything pop. This dressing ties all the ingredients together perfectly. {{ingredient_image_1}} - Preheating the oven: Start by setting your oven to 400°F (200°C). This heat will help char the peppers well. - Roasting technique and time: Cut the red bell peppers in half. Remove the seeds, then place them cut side down on a baking sheet. Roast them for 20 to 25 minutes. Look for charred skins. Once done, cover them with foil for 10 minutes. This helps loosen the skins. After they cool, peel off the skins and chop the peppers into bite-sized pieces. - Boiling vegetable broth: While the peppers roast, grab a saucepan. Pour in 2 cups of vegetable broth and bring it to a boil. This broth adds flavor to the quinoa. - Simmering instructions: After the broth boils, stir in 1 cup of rinsed quinoa. Lower the heat to low and cover the saucepan. Let it simmer for about 15 minutes. When done, the quinoa should be fluffy, and all the liquid will be absorbed. Remove from heat and let it cool before mixing. - Mixing salad components: In a large mixing bowl, combine the cooked quinoa, chopped roasted red peppers, 1 cup of halved cherry tomatoes, 1/4 cup of finely chopped red onion, and 1 cup of diced cucumber. Stir gently to mix all the ingredients. - Adding dressing: In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of garlic powder, salt, and pepper. Pour this dressing over your salad. Toss everything well so it’s coated evenly. If you want, add 1/4 cup of crumbled feta cheese for extra flavor. Finally, garnish with fresh chopped parsley before serving. - Rinsing quinoa helps remove its bitter taste. - To roast peppers, cut them in half. Place them cut side down on a baking sheet. Roast at 400°F for 20-25 minutes. The skins should char. Cover them with foil for 10 minutes afterward to steam. This step makes peeling easier. - For chopping vegetables, use a sharp knife. Dice quickly and safely by keeping fingers tucked away. - Store leftover roasted peppers in an airtight container. They can last in the fridge for up to a week. - Garnish the salad with fresh parsley. It adds a pop of color and taste. - Serve the salad in a large bowl for sharing. Use smaller bowls for individual servings. This makes it easy for guests to enjoy. Pro Tips Use Fresh Ingredients: The quality of the vegetables and herbs can greatly impact the flavor of your salad, so opt for fresh, in-season produce whenever possible. Customize Your Dressing: Feel free to adjust the dressing ingredients to suit your taste. Adding herbs like basil or oregano can enhance the flavor profile. Chill Before Serving: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together beautifully. Make It a Meal: To turn this salad into a heartier dish, consider adding protein such as grilled chicken, chickpeas, or black beans. {{image_2}} You can easily boost the protein in your salad. Try adding grilled chicken for a heartier dish. If you prefer a plant-based option, tofu works great too. Just grill or sauté it with your favorite spices. Another good choice is chickpeas. They add great texture and protein without meat. This makes it a perfect vegan meal. You can change the flavor of your salad with different veggies. Try adding roasted zucchini or spinach for more color and taste. You can also switch up the dressing. A balsamic vinaigrette adds a nice tang. Or, try a yogurt-based dressing for creaminess. These tweaks can really make the salad your own. Quinoa is great, but you can use other grains too. Bulgur or farro can replace quinoa if you want. Both will add a nutty flavor. If you need a gluten-free option, try brown rice or millet. These grains will still give you a filling and tasty salad. To store leftovers, let the salad cool to room temperature. Place it in an airtight container. This keeps the flavors fresh. It can stay in the fridge for up to three days. If you notice any excess liquid, drain it before serving. This keeps the salad from becoming soggy. For busy weeks, prepare this salad ahead of time. Cook the quinoa and roast the peppers on the weekend. Chop the veggies and store them in separate containers. This makes it easy to mix everything when you are ready to eat. Use glass containers for storage. They keep food fresh and allow you to see what’s inside. You can freeze this salad for longer storage. But, it's best to freeze only the quinoa and peppers. Avoid freezing the fresh veggies and dressing. To do this, store the quinoa and peppers in a freezer-safe container. They can last for up to two months. To reheat, defrost the quinoa and roasted peppers in the fridge overnight. Warm them in a saucepan before mixing with fresh ingredients. Add the cherry tomatoes, cucumber, and dressing right before you serve. This keeps the salad crisp and tasty. To reduce the bitter taste of quinoa, rinse it well. Place the quinoa in a fine mesh strainer. Under running water, scrub the grains gently. Rinsing removes saponins, which cause bitterness. This step is key for a tastier salad. Make it a habit to rinse before cooking. Yes, you can use canned roasted peppers. They save time and effort. Canned peppers are soft and ready to use. However, they may lack the fresh flavor of roasted peppers. If you want a smoky taste, fresh is best. Canned options are still a great choice in a pinch. This salad pairs well with many dishes. Try grilled chicken for protein. Fish or shrimp also work great. Serve it as a side to a hearty soup. You can even enjoy it on its own for a light meal. The options are endless and delicious. This article covered key ingredients and steps for making a delicious roasted red pepper quinoa salad. We discussed essential and optional ingredients, as well as how to create a tasty dressing. I shared tips for cooking and preparing, along with variations to keep things exciting. By following these steps, you can make a flavorful meal that is healthy and satisfying. Enjoy trying different ingredients to suit your taste! This salad is versatile, and I hope it brings joy to your table.

Roasted Red Pepper Quinoa Salad

A refreshing and nutritious salad featuring roasted red peppers, quinoa, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 2 large red bell peppers
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, finely chopped
  • 1 cup cucumber, diced
  • 0.25 cup feta cheese, crumbled (optional)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Cut the red bell peppers in half, remove the seeds and place them on a baking sheet, cut side down. Roast for about 20-25 minutes or until the skins are charred. Remove from the oven and cover with foil for 10 minutes. Once cooled, peel off the skins and chop the peppers into bite-sized pieces.
  • While the peppers are roasting, cook the quinoa. In a saucepan, bring the vegetable broth to a boil. Stir in the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let cool.
  • In a large mixing bowl, combine the cooked quinoa, chopped roasted red peppers, cherry tomatoes, red onion, and cucumber.
  • In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper. Pour the dressing over the quinoa salad and toss until everything is well-coated.
  • If desired, stir in the crumbled feta cheese and mix gently.
  • Garnish with fresh parsley before serving.

Notes

Feta cheese is optional and can be omitted for a vegan version.
Keyword healthy, quinoa, salad, vegetarian