Description
A vibrant and nutritious quinoa salad featuring roasted red pepper, fresh vegetables, chickpeas, and a zesty lemon-herb dressing. Perfect as a light lunch or a healthy side, this recipe utilizes leftover quinoa for a quick and delicious meal.
Ingredients
Scale
Salad Ingredients
- 3 1/2 cups leftover cooked quinoa (chilled)
- 1 large red bell pepper
- 2 cups diced English cucumber
- 1 1/2 cups grape tomatoes, halved
- 1 medium carrot, shredded (1/2 cup)
- 1/2 cup chopped red onion, rinsed under cold water in a sieve and drained
- 1 (14.5 oz) can chickpeas, drained and rinsed
Dressing
- 1/3 cup olive oil
- 3 Tbsp fresh lemon juice
- 2 Tbsp red wine vinegar
- 1/3 cup chopped fresh parsley (chop somewhat fine)
- 1/4 cup chopped fresh cilantro (chop somewhat fine)
- 2 garlic cloves, minced (2 tsp)
- Salt, to taste
Instructions
- Roast the Red Pepper: Roast the red bell pepper directly over the flame of a gas stove or under the broiler, turning occasionally with metal tongs until charred all over. Transfer to a container, cover, and let rest for 10 minutes. Then peel, core, seed, and chop the pepper, removing most of the charred skin.
- Prepare the Dressing: In a mixing bowl, stir together olive oil, fresh lemon juice, red wine vinegar, chopped parsley, chopped cilantro, minced garlic, and salt to taste. Chill the dressing while preparing the rest of the salad or up to 1 day ahead.
- Assemble the Salad: In a large bowl, combine the cooked quinoa, roasted red pepper, diced cucumber, halved grape tomatoes, shredded carrot, chopped red onion, and drained chickpeas. Pour the chilled dressing over the salad and toss gently to coat.
- Serve and Store: Serve the salad within about 4 hours for the best taste and texture. Keep the salad chilled until serving.
Notes
- To make 3 1/2 cups cooked quinoa, start with 1 1/4 cups dry quinoa, rinse and drain well, then cook according to the package directions.
- The red pepper does not need to be perfectly peeled; removing most of the charred skin is sufficient for a smoky flavor and texture.
- For added protein, you can add grilled chicken or feta cheese, though this will alter the recipe from vegetarian.
- If you don’t have a gas stove or broiler, you can roast the red pepper in a hot oven at 450°F for 20 minutes, turning occasionally.
- For a stronger herb flavor, reduce the olive oil slightly to maintain dressing balance when increasing parsley or cilantro.
Nutrition
- Calories: 481 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 11 g
- Protein: 16 g
- Cholesterol: 0 mg
