Vegetarian Quinoa Salad

Name: Vegetarian Quinoa Salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Quinoa (already cooked, following package instructions) 2 cups; Red peppers 1; Yellow peppers 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Taggiasca olives 3 spoonfuls; Feta cheese 7 oz; Chives to taste; Parsley to taste; Basil 10 leaves; Mint 4 leaves; Pine nuts 4 spoonfuls; Lemons 1; Mustard 1 tsp; Garlic 1 clove; Feta cheese to crumble to taste

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 35 min
Serving: 4 persone
Cost: Average

PRESENTATION

Recipe by
Cooker Girl

What is quinoa and how is it cooked? Before explaining, we invite you to dive into the colors of this vegetarian quinoa salad! A perfect single dish substitute for the classic pasta salad or rice salad, ideal for summer as a lunch box for the office or as a beach picnic meal. Quinoa is a "pseudo-cereal," a cousin of amaranth and belonging to the beet family, it is naturally gluten-free. It is a highly nutritious food, very filling. In this recipe, we have paired it with roasted bell peppers, Taggiasca olives, and feta... an ode to Mediterranean flavors that have always accompanied summer salads!

After trying the vegetarian quinoa salad, experiment with these quinoa recipes as well:

Quinoa Salad
Quinoa Bites
Quinoa with Vegetables
Quinoa with Eggplants and Mint
One-pot Quinoa
Quinoa Salad with Edamame and Vegetables

INGREDIENTS

Quinoa 2 cups (400 g) - (already cooked, following package instructions)

Red peppers 1

Yellow peppers 1

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

Taggiasca olives 3 spoonfuls

Feta cheese 7 oz (200 g)

Chives to taste

Parsley to taste

Basil 10 leaves

Mint 4 leaves

Pine nuts 4 spoonfuls

for the citronette: Lemons 1; Mustard 1 tsp; Garlic 1 clove

for garnish: Feta cheese to taste - to crumble

Preparation

How to prepare Vegetarian Quinoa Salad

To prepare the vegetarian quinoa salad, place the bell peppers on a baking sheet, drizzle with some oil 1, and massage them to coat evenly. Bake in a preheated static oven at 390°F for 30 minutes until well roasted. Then place them in a food bag, still hot, and let them rest for 10 minutes 3.

Now you can easily remove the skin, along with the seeds and stem 4. Cut them into pieces 5 and place them in a bowl. Roughly chop the olives 6.

Cut the feta into cubes 7. Chop the chives 8 and parsley 9.

Toast the pine nuts in a pan 10. In the bowl with the bell peppers, also add the feta, olives, chopped herbs, and the hand-torn basil and mint 12.

Flavor with the zest of half a lemon 13. Set aside the dressing and prepare the citronette: pour the juice of one lemon 14 and the mustard 15 into a tall glass.

Add the oil 16 and finely chopped half garlic clove 17. Blend everything with an immersion blender to get an emulsion 18.

Now dress the quinoa with the ingredients collected in the bowl 19, the toasted pine nuts 20, and the citronette 21. Mix to season.

Adjust with salt and pepper 22. Serve with crumbled feta if desired 23. The vegetarian quinoa salad is ready to be enjoyed 24.

How to store

The vegetarian quinoa salad can be stored in the refrigerator for 1-2 days in an airtight container. Freezing is not recommended.

Tips

If you don't want to turn on the oven, you can roast the bell peppers on a grill or barbecue.

For quinoa preparation, you can follow the instructions on the package you purchased. Once ready, let it cool before dressing.

For the translation of some texts, artificial intelligence tools may have been used.