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Roasted Red Pepper Salad

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A vibrant and healthy salad combining roasted peppers, quinoa, chickpeas, and fresh herbs, perfect for a light lunch or side dish.

Ingredients

Grains

  • 0.75 cup dry quinoa

Vegetables

  • 8 mini red peppers mini red peppers (quartered, stems and seeds removed)
  • 1 small red onion (cut into wedges)
  • 1 can chickpeas (drained and rinsed)

Herbs

  • 0.25 cup roughly minced dill
  • 0.25 cup roughly minced parsley

Dressing ingredients

  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 1 tbsp honey
  • 0.25 tsp kosher salt (plus more as needed)
  • 0.25 tsp cayenne pepper
  • 0.25 tsp garlic granules or minced garlic
  • 0.25 tsp cumin

Instructions 

  • Cook quinoa: rinse, then boil 1 1/2 cups water with a pinch of salt. Add quinoa, simmer 10-12 mins until water is absorbed, then let sit covered for 10 mins.
  • Roast peppers, onion, and chickpeas on trays at 400°F (200°C) for 25-30 mins until charred and crispy.
  • Whisk dressing: combine olive oil, lemon juice, honey, salt, cayenne, garlic, and cumin in a jar, then whisk or shake.
  • Assemble salad: combine cooked quinoa, roasted veggies, chickpeas, herbs, and half the dressing. Toss well, then adjust seasoning and serve warm.

Notes

Feel free to add more honey for sweetness or adjust salt to taste.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: Mediterranean
Keyword: Herbs, Quinoa, Vegetables