Ingredients
Scale
For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup roasted red peppers, diced
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup feta cheese, crumbled (optional)
- ¼ cup fresh parsley, chopped
- ¼ cup toasted almonds or pine nuts
For the Spicy Lemon Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon honey (or maple syrup)
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and black pepper to taste
Instructions
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Cook the Quinoa:
- In a saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and let simmer for 12-15 minutes or until water is absorbed.
- Fluff with a fork and let it cool to room temperature.
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Prepare the Vinaigrette:
- In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, honey, red pepper flakes, Dijon mustard, garlic, salt, and pepper.
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Assemble the Salad:
- In a large bowl, combine the cooked quinoa, roasted red peppers, cherry tomatoes, cucumber, red onion, feta cheese, parsley, and toasted almonds.
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Dress and Serve:
- Pour the spicy lemon vinaigrette over the salad and toss well to coat.
- Let it sit for 5-10 minutes to absorb the flavors.
Enjoy this fresh, zesty, and protein-packed Roasted Red Pepper Quinoa Salad! 🥗🍋🔥