Quinoa and Roasted Pepper Salad (#182)

Quinoa and Roasted Pepper Salad (#182)

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• Difficulty: 2
• Budget: 3
• Prep Time: 15
• Cook Time: 20
• Total Time: 35
• Meal Type: Main Dish

Diet Types

• Vegan
• Vegetarian
• Dairy-Free
• Plantstrong
• Flexitarian
• DASH
• Pescatarian
• Gluten-Free
• Halal
• Kosher

Equipment

• - Medium saucepan
• - Baking sheet
• - Measuring cups

Ingredients

1. 1/2 cup quinoa, rinsed
2. 1 cup water
3. 1 cup bell peppers, chopped
4. 1 tablespoon olive oil
5. 1 teaspoon lemon juice
6. 1/4 teaspoon salt
7. 1/4 teaspoon black pepper

Directions

1. - Preheat oven to 400°F.
2. - Toss bell peppers with 1/2 tablespoon olive oil, spread on a baking sheet, and roast for 15-20 minutes until tender.
3. - In a medium saucepan, bring water to a boil, add quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until tender.
4. - Toss cooked quinoa with roasted peppers, remaining olive oil, lemon juice, salt, and pepper, divide into two bowls, and serve warm or chilled.

Storage

Refrigerate in an airtight container for up to 4 days. Serve cold or reheat lightly.

Nutrition

• Calories: 260
• Protein: 8g
• Fat: 10g
• Carbs: 34g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A