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- 1 cup quinoa, thoroughly rinsed - 2 large red bell peppers - 1/2 cup cherry tomatoes, cut in half - 1/4 cup red onion, finely diced - 1/2 cup cucumber, peeled and diced - 1/4 cup feta cheese, crumbled (optional) - 3 tablespoons extra virgin olive oil - 2 tablespoons balsamic vinegar - 1 teaspoon garlic powder - Salt and freshly ground black pepper, to taste - Fresh parsley, finely chopped for garnishing This salad is colorful and full of flavor. The base is quinoa. You want to rinse it well before cooking. This step removes bitterness. For the roasted red peppers, choose large, ripe ones. They add sweetness and depth. The cherry tomatoes bring a burst of freshness. I prefer halving them for a nice texture. Next, we have the red onion. It adds sharpness and crunch. Dice it finely for even flavor. The cucumber provides a crisp bite. Don’t forget the feta cheese! It adds creaminess but is optional. If you skip it, the salad remains light and fresh. For the dressing, I use extra virgin olive oil and balsamic vinegar. These ingredients create a rich flavor. The garlic powder gives it a punch. Adjust salt and pepper to taste, and you are set. Finally, fresh parsley brightens everything up. You can find the full recipe [here](#). - Preheat the oven to 425°F (220°C). - Slice the red bell peppers in half. Remove the seeds and membranes. Place them skin-side up on a lined baking sheet. - Roast the peppers for about 25 minutes until the skin is blistered. - Let the peppers cool. Once cool, peel off the skin and chop them into bite-sized pieces. - Rinse 1 cup of quinoa thoroughly under cold water. - In a saucepan, combine the rinsed quinoa with 2 cups of water. Bring it to a boil. - Reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed. - Fluff the quinoa with a fork and let it cool. - In a large mixing bowl, combine the cooled quinoa with the roasted peppers, halved cherry tomatoes, finely diced red onion, and diced cucumber. - Mix gently to ensure even distribution of all ingredients. - In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and 1 teaspoon of garlic powder. - Add a pinch of salt and freshly ground black pepper, to taste. - Drizzle the dressing over the salad mixture and toss gently to coat. - If you want, sprinkle 1/4 cup of crumbled feta cheese on top and mix lightly. - Finally, garnish with freshly chopped parsley for a colorful finish. For more details, refer to the Full Recipe. To get that perfect blistered skin on your red peppers, follow these steps: - Choose fresh peppers: Look for firm, shiny skin. - Cut them right: Slice each pepper in half lengthwise. This helps them roast evenly. - High heat is key: Roast at 425°F (220°C) for about 25 minutes. - Watch for bubbles: The skin should bubble and char slightly. This adds great flavor. For seasoning your peppers, try these ideas: - Simple salt and pepper: This lets the natural sweetness shine. - Add garlic powder: This gives a rich taste. - Sprinkle paprika: This adds a nice smoky flavor. To ensure your quinoa is fluffy and not mushy, use this method: - Rinse well: Rinse quinoa under cold water to remove bitterness. - Water ratio matters: Use 2 cups of water for every 1 cup of quinoa. - Don’t skip the simmer: Bring to a boil, then lower the heat and cover. Let it simmer for 15 minutes. You can also hydrate quinoa with broth instead of water. This adds extra flavor to your dish. To make your Roasted Red Pepper Quinoa Salad even tastier, consider these tips: - Add fresh herbs: Basil or cilantro can brighten the dish. - Spice it up: A pinch of red pepper flakes adds heat. - Mix textures: Add nuts for crunch or avocado for creaminess. These simple changes can elevate your salad and keep it exciting. For the full recipe, refer to the earlier section. {{image_4}} For a vegan twist, you can skip the feta cheese. Instead, use avocado or vegan cheese. These options add creaminess without dairy. You can also mix in other vegetables. Try adding spinach, roasted zucchini, or artichokes. They boost flavor and nutrition. Want to make your salad heartier? Add chickpeas or grilled chicken. Chickpeas add fiber and protein. They make the salad more filling. If you prefer meat, grilled chicken works great. You can also try other legumes like black beans or lentils. They offer different flavors and textures. You can change the salad with the seasons. In summer, use fresh corn, tomatoes, or cucumber. These veggies are sweet and crunchy. You might also swap roasted red peppers for grilled asparagus or eggplant. These changes keep the salad exciting and fresh all year. For the full recipe, check out the details above. To keep your roasted red pepper quinoa salad fresh, store it in the fridge. Use an airtight container to avoid moisture loss. Place a piece of parchment paper between the salad and the lid. This helps keep it crisp. This salad lasts about 3 to 5 days in the refrigerator. Look for signs of spoilage like an off smell or slimy texture. If the salad looks or smells bad, it’s best to toss it. You can freeze quinoa, but it's best not to freeze the whole salad. Freezing can change the texture of the veggies. To freeze quinoa, cook it and let it cool. Then, place it in a freezer-safe bag. Remove as much air as possible. This way, you can use it later for quick meals. Yes, you can make this salad ahead. Prepare it in advance for busy days. I suggest making it up to two days before serving. Store it in an airtight container in the fridge. The flavors will meld nicely. Just keep the dressing separate until you’re ready to eat. This keeps the salad fresh and crisp. If you want a change, try using brown rice, farro, or couscous. Each option gives a different taste and texture. You can even use lentils for a protein boost. Just make sure to cook them according to package directions. This keeps your salad hearty and filling. This salad has a mild flavor. The roasted peppers add sweetness, not heat. If you like spice, you can add jalapeños or red pepper flakes. For a milder taste, skip the spicy additions. You can also add more cucumber or feta to balance the heat. This salad works great as a side or main dish. Pair it with grilled chicken or fish for protein. It also complements roasted veggies or a light soup. For a vegetarian option, add chickpeas or serve with hummus. You can enjoy it as part of a larger meal or on its own. Check out the Full Recipe for more ideas! This Roasted Red Pepper Quinoa Salad is easy and tasty. We covered key ingredients, cooking steps, and helpful tips. You can customize it to fit your diet and likes. Always store leftovers properly to enjoy later. Remember, fresh flavors and textures make this salad shine. With these ideas, you can impress your friends or family at any meal. Enjoy making and sharing this healthy dish!

Roasted Red Pepper Quinoa Salad

Elevate your meal prep with this delicious roasted red pepper quinoa salad! Packed with vibrant flavors from roasted red bell peppers, fresh veggies, and a zesty dressing, this salad is not only nutritious but also incredibly satisfying. Perfect for lunch or as a side dish, it comes together in just 45 minutes. Ready to bring your salads to life? Click through for the full recipe and impress your taste buds today!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 large red bell peppers

1/2 cup cherry tomatoes, cut in half

1/4 cup red onion, finely diced

1/2 cup cucumber, peeled and diced

1/4 cup feta cheese, crumbled (optional for a creamier texture)

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

Fresh parsley, finely chopped for garnishing

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to prepare for roasting the bell peppers.

    Prepare the Peppers: Slice the red bell peppers in half lengthwise. Remove the seeds and membranes, then position them skin-side up on a lined baking sheet for easy clean-up.

      Roast the Peppers: Place the baking sheet in the preheated oven and roast the peppers for approximately 25 minutes or until the skin is blistered and slightly charred. Once roasted, take them out and allow them to cool. After cooling slightly, peel off the outer skin and chop the peppers into bite-sized pieces.

        Cook the Quinoa: While the peppers are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes or until the water has been fully absorbed. Afterward, fluff the quinoa with a fork and allow it to cool.

          Mix the Salad: In a large mixing bowl, combine the cooled quinoa with the roasted red pepper pieces, halved cherry tomatoes, finely diced red onion, and diced cucumber. Stir gently to mix the ingredients evenly.

            Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, garlic powder, and a pinch of salt and freshly ground black pepper until well combined.

              Combine & Toss: Drizzle the dressing over the quinoa salad mixture and toss gently to ensure all ingredients are thoroughly coated. If you choose to include feta cheese, sprinkle it on top and mix lightly to incorporate.

                Garnish & Serve: Before serving, garnish the salad with finely chopped fresh parsley for a pop of color.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve the salad in a large, colorful bowl or individual dishes, and consider drizzling a bit of extra balsamic vinegar over the top for an elegant finish.