Roasted Red Pepper and Feta Quinoa Salad
Roasted Red Pepper and Feta Quinoa Salad might be just the side dish you are searching for. For $1.42 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 336 calories, 10g of protein, and 17g of fat. This recipe serves 4. It is brought to you by Closet Cooking. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe is liked by 6266 foodies and cooks. If you have balsamic vinaigrette, garlic, roasted red peppers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 91%, this dish is great. If you like this recipe, you might also like recipes such as Roasted Red Pepper and Feta Quinoa Stuffed Portobellos, Roasted Green Bean Red Pepper Quinoa Salad, and Healthy & Delicious: Yellow Tomato Salad with Roasted Red Pepper, Feta, and Mint.
Servings: 4
Ingredients:
1/4 cup balsamic vinaigrette
1/2 cup chickpeas
1/4 cup feta (crumbled)
2 cloves garlic (chopped)
1 tablespoon olive oil
1 small onion (chopped)
1 teaspoon oregano (chopped)
1 cup quinoa (rinsed, I used a mix of white and red)
2 roasted red peppers (cut into bite sized pieces)
salt and pepper to taste
2 cups vegetable broth (or chicken broth or water)
Equipment:
frying pan
Cooking instruction summary:
Directions:1. Heat the oil in a pan.2. Add the onion and saute until tender, about 5-7 minutes.3. Add the garlic and saute until fragrant, about a minute.4. Add the roasted red peppers, quinoa, vegetable broth and oregano, season with salt and pepper and bring to a boil.5. Reduce the heat, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.6. Remove from heat and mix in the chickpeas, feta and balsamic vinaigrette.
Step by step:
1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the roasted red peppers, quinoa, vegetable broth and oregano, season with salt and pepper and bring to a boil.
5. Reduce the heat, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
6. Remove from heat and mix in the chickpeas, feta and balsamic vinaigrette.
Nutrition Information:
covered percent of daily need
