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–+ servings

Roasted Red Pepper Salad

A vibrant dish that combines roasted mini red peppers, crispy chickpeas, quinoa, and fresh herbs dressed with a zesty lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 3/4 cup dry quinoa Use this amount for fluffy quinoa that serves as the base of the salad.
  • 8 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.
  • Olive oil Essential for roasting the vegetables and enhancing flavor.
  • 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.
  • Feta cheese Optional if you're not vegan, it adds creaminess to the mix.
  • 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 perfectly.
  • 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.

Method
 

  1. Prepare Your Baking Trays: Start by lining two medium trays with parchment paper to make clean-up easier after roasting your veggies and chickpeas.
  2. Cook the Quinoa Perfectly: For fluffy quinoa, use a 1:2 ratio of quinoa to water; combine 3/4 cup quinoa with 1 1/2 cups water and a pinch of salt in a pot over high heat until boiling. Reduce to medium-low heat, partially cover, and let it cook for about 10-12 minutes until all water is absorbed. Keep covered for another 10 minutes to steam.
  3. Roast Your Vegetables and Chickpeas: Arrange quartered peppers, onion wedges, and drained chickpeas on prepared sheet pans. Drizzle with olive oil and sprinkle kosher salt before tossing together.
  4. Prepare the Dressing: In a large jar or bowl, combine all dressing ingredients including olive oil, lemon juice, honey, spices, and herbs; whisk until blended smoothly.
  5. Assemble Your Salad: Once cooked, combine quinoa, veggies, and fresh herbs in a large bowl; pour half of the dressing over top and toss gently to incorporate flavors.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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