Quinoa Salad with Roasted Peppers and Tomatoes Recipe

Name: Quinoa Salad with Roasted Peppers and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 1 tablespoon extra-virgin olive oil; 2 cups quinoa, rinsed and drained; 2 cups fresh orange juice; 2 cups water; Kosher salt; 1 large red bell pepper; 1 large yellow bell pepper; 1/2 cup pine nuts; 1 tablespoon white wine vinegar; 1 medium cucumberpeeled, halved, seeded and finely diced; 1 large beefsteak tomato, seeded and finely diced; 1/4 cup finely chopped basil; 1/4 cup finely chopped mint; Freshly ground black pepper

Servings: persons

1/4 cup plus 1 tablespoon extra-virgin olive oil
2 cups quinoa, rinsed and drained
2 cups fresh orange juice
2 cups water
Kosher salt
1 large red bell pepper
1 large yellow bell pepper
1/2 cup pine nuts
1 tablespoon white wine vinegar
1 medium cucumberpeeled, halved, seeded and finely diced
1 large beefsteak tomato, seeded and finely diced
1/4 cup finely chopped basil
1/4 cup finely chopped mint
Freshly ground black pepper

1
In a medium saucepan, heat the 1 tablespoon of olive oil.
2
Add the quinoa and cook over moderately high heat, stirring, until lightly browned, about 4 minutes.
3
Add the orange juice, water and a generous pinch of salt and bring to a boil.
4
Cover and cook over low heat until the liquid is absorbed, about 15 minutes.
5
Fluff the quinoa with a fork and spread on a baking sheet to cool.
6
Meanwhile, roast the red and yellow peppers directly over a gas flame or under the broiler, turning occasionally, until charred all over.
7
Transfer the peppers to a bowl, cover and let steam for 10 minutes.
8
Peel and seed them and cut into 1/4-inch dice.
9
In a medium skillet, toast the pine nuts over moderate heat, stirring occasionally, until golden and fragrant, about 5 minutes.
10
Transfer the pine nuts to a plate to cool.
11
In a large bowl, whisk the remaining 1/4 cup of olive oil with the vinegar.
12
Add the quinoa, peppers, pine nuts, cucumber, tomato, basil and mint and toss well, breaking up any lumps of quinoa.
13
Season the salad with salt and pepper and serve.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup plus 1 tablespoon extra-virgin olive oil, 2 cups quinoa, rinsed and drained, 2 cups fresh orange juice, 2 cups water, and more.

Yes, Quinoa Salad with Roasted Peppers and Tomatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa Salad with Roasted Peppers and Tomatoes

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