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Roasted Red Pepper Salad

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A vibrant and healthy salad combining fluffy quinoa, roasted red peppers, chickpeas, and fresh herbs, dressed in a tangy lemon-honey vinaigrette.

Ingredients

Base

  • 3/4 cup dry quinoa (Use this amount for fluffy quinoa that serves as the base of the salad.)
  • 8 pieces mini red peppers (Quartered, these add sweetness and color to the dish.)
  • 1 small red onion (Cut into wedges for an aromatic kick.)
  • 1 can chickpeas (Drained and rinsed, they provide protein and crunch.)

Vegetables and legumes

  • Olive oil Olive oil (Essential for roasting the vegetables and enhancing flavor.)
  • Kosher salt Kosher salt (To season the ingredients perfectly.)
  • 1/4 cup roughly minced dill (Fresh herbs elevate the salad's flavor profile.)
  • 1/4 cup roughly minced parsley (Adds freshness and a pop of color.)

Dressing

  • 1/4 cup olive oil (For the dressing that brings everything together.)
  • 1/4 cup lemon juice (Provides acidity that brightens up the flavors.)
  • 1-2 tbsp honey (Sweetens the dressing; adjust according to your taste preference.)
  • 1/4 tsp kosher salt (Plus more as needed for seasoning the dressing.)
  • 1/4 tsp cayenne pepper (Adds a gentle kick to balance out the sweetness.)
  • 1/4 tsp garlic granules or garlic clove (For extra depth in flavor.)
  • 1/4 tsp cumin (A warm spice that complements all other ingredients beautifully.)

Instructions 

  • Line two medium trays with parchment paper.
  • Cook quinoa: rinse, combine 3/4 cup with 1 1/2 cups water, boil, then simmer for 10-12 minutes until water is absorbed. Steam covered for 10 minutes.
  • Arrange peppers, onion, and chickpeas on trays. Drizzle with olive oil and sprinkle salt, then toss to coat. Roast at 400°F (200°C) for about 20 minutes.
  • Mix dressing: whisk olive oil, lemon juice, honey, salt, cayenne, garlic, and cumin until smooth.
  • Combine cooked quinoa, roasted vegetables, herbs, and half the dressing in a large bowl. Toss gently to combine and serve.

Notes

For extra flavor, let the salad sit for 30 minutes before serving to allow the flavors to meld.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: Mediterranean
Keyword: Chickpeas, Quinoa, red pepper