Missing a few ingredients or tools for a new recipe you’ve been wanting to try? Change it! I adapted this recipe from the Grilled Vegetable Quinoa Salad recipe at CookingQuinoa.net. I don’t have a grill, so I roasted onions and peppers instead of grilling. This nutritious salad is refreshing and filling…perfect for a summer dinner!
1 cup quinoa, dry
2 medium green bell peppers
1 small onion
Extra virgin olive oil for drizzling
3 tablespoons rice vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon crushed red pepper
1/2 teaspoon sea salt
2 cloves of garlic, minced
2 small tomatoes
Soak the quinoa in a small bowl for 5 minutes and strain. Place quinoa and 2 cups of water in a 1 1/2 quart saucepan and bring to a boil. Lower to a simmer, cover and cook for 12 minutes or until water is absorbed. Set quinoa aside in a mixing bowl to cool.
Preheat the oven to 450 degrees Fahrenheit.
Slice the peppers into 1/2-inch-wide strips, and cut the onion into strips. The pieces do not have to be uniform. Place the peppers and onions in a medium bowl, drizzle with olive oil and toss the vegetables in the oil.
Line a baking sheet with foil and spread the vegetables on the sheet. Roast the vegetables in the oven for 30 to 35 minutes, turning the vegetables after 20 minutes. Set aside the vegetables to cool until you can handle them.
To prepare the dressing, whisk together the vinegar, extra virgin olive oil, crushed red pepper, minced garlic and sea salt in a small bowl.
Chop the roasted vegetables into 1/2-inch pieces and stir them into the quinoa. Chop the tomatoes into small chunks and stir into the quinoa-vegetable mixture. Toss with the dressing. Serve slightly warm or refrigerate and serve chilled.