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In the realm of healthy cuisine, few dishes capture the essence of freshness and flavor quite like Roasted Red Pepper and Quinoa Salad. This vibrant salad is not just a meal; it’s a celebration of wholesome ingredients that come together to create a dish that is as nutritious as it is delicious. Whether you are looking for a light lunch, a hearty side dish, or a stunning addition to a dinner party, this salad fits the bill perfectly.

Roasted Red Pepper and Quinoa Salad

Discover the deliciousness of Roasted Red Pepper and Quinoa Salad, a vibrant dish that combines health and flavor. Featuring fluffy quinoa, sweet roasted red peppers, and fresh vegetables, this salad is perfect for any occasion, from casual lunches to elegant dinners. Packed with nutrients, it's a satisfying meal that nourishes your body and pleases your palate. Learn how to prepare it and enjoy the wholesome delight of this easy-to-make salad.
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

2 large red bell peppers

1 medium cucumber, diced

1 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon lemon juice

Salt and pepper to taste

Instructions
 

Roast the Peppers: Preheat your oven to 425°F (220°C). Place the red bell peppers on a baking sheet and roast them for about 20-25 minutes, turning occasionally, until the skins are blistered and charred. Remove from the oven and let them cool. Once cool, peel the skins off, remove the seeds, and chop the peppers into bite-sized pieces.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until all the broth is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

      Mix the Dressing: While the quinoa and peppers cool, prepare the dressing in a small bowl by whisking together the olive oil, balsamic vinegar, lemon juice, salt, and pepper.

        Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, roasted red peppers, diced cucumber, cherry tomatoes, red onion, and fresh parsley.

          Add Dressing and Finish: Pour the dressing over the salad mixture and toss gently until everything is well combined. If using, sprinkle the crumbled feta cheese on top.

            Serve: This salad can be served immediately, but it's even better if allowed to chill in the refrigerator for about 30 minutes, allowing the flavors to meld together.

              Prep Time, Total Time, Servings: 20 minutes | 1 hour | Serves 4-6