Quinoa Salad with Roasted Peppers

October 17th, 2012

Quinoa Salad with Roasted Peppers

1 cup of quinoa – Make sure to rinse the quinoa (I use a tight sieve and run water over it) as it takes the bitter coating off.
1 1/2 cups water or vegetable broth into a sauce pan.

Bring water or broth to a boil, pour the quinoa in and mix and then turn the heat down to simmer, cover and cook for anywhere between 12 to 15/18 minutes.  You’ll know its done when you see no water at the bottom of the pan when you take a spoon through it.  Fluff with a fork and let stand for approximately 10 minutes partially covered.

**Optional:  Toast quinoa, preheat oven to 375 F.  Line a baking sheet with parchment paper.  Spread quinoa out onto the sheet and toast for 5 minutes or until golden and fragrant.

Mix into a bowl:
3 to 4 Sliced grilled red and yellow peppers
6 to 7 Sliced black olives
6 to 8 Sliced baby tomatoes
Add warm or cooled quinoa.
Add 1 1/2 to 2 cups of arugula or spinach leaves.
1/2 cup to 1 cup of goat’s milk feta cheese (go by your taste for how much cheese you like)

3 tbsp. olive oil
2 tbsp. fresh lemon juice
1 tsp. honey
1/2 tsp. cumin but I added a bit more
Salt and pepper to taste

Add the dressing, mix, taste and adjust your salt, pepper, seasonings as desired.

3 to 4 Servings


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