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Roasted Red Pepper Salad

Roasted Red Pepper Salad
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Enjoy a vibrant Roasted Red Pepper Salad packed with protein! Perfect for meal prep or a quick dinner—give it a try today!

Ingredients

Scale
  • 3/4 cup dry quinoa
  • 8 mini red peppers, quartered
  • 1 small red onion, cut into wedges
  • 1 can chickpeas, drained and rinsed
  • Olive oil
  • Kosher salt
  • 1/4 cup roughly minced dill
  • 1/4 cup roughly minced parsley
  • 1/4 cup olive oil (for dressing)
  • 1/4 cup lemon juice
  • 1–2 tbsp honey (adjust to taste)
  • 1/4 tsp kosher salt (plus more as needed)
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic granules or 1 garlic clove, minced
  • 1/4 tsp cumin

Instructions

  1. Preheat your oven to 400°F (200°C). Wash your vegetables.
  2. In a medium pot, combine 3/4 cup dry quinoa with 1 ½ cups water and a pinch of salt. Bring it to a boil then reduce to medium-low heat. Cover partially while it cooks for about 10-12 minutes until all the water has absorbed. Once done cooking, let it sit covered for an additional 10 minutes off the heat.
  3. On two lined baking trays, spread out your quartered red peppers, onion wedges, and drained chickpeas. Drizzle them generously with olive oil and sprinkle some kosher salt over everything. Toss gently to coat! Roast them in the oven for about 25–30 minutes until they are slightly charred and crispy.
  4. In a large jar or bowl, combine olive oil, lemon juice, honey (start with one tablespoon), kosher salt, cayenne pepper, garlic granules (or minced garlic), and cumin. Whisk well until fully mixed.
  5. In a large serving bowl, combine quinoa with roasted veggies and chickpeas. Add in fresh dill and parsley too! Pour half of your dressing over everything and toss gently until well combined.

Nutrition

Find it online: https://chopandcooktips.com/roasted-red-pepper-salad/