Description

A warm and colorful roasted red pepper salad featuring fluffy quinoa, crispy roasted chickpeas, sweet roasted vegetables, fresh herbs, and a bright spicy lemon vinaigrette. It’s a nourishing, satisfying meal that’s perfect for lunch or a light dinner.

Ingredients

3/4 cup dry quinoa

1 1/2 cups water

8 mini red peppers, quartered

1 small red onion, cut into wedges

1 can chickpeas, drained and rinsed

2 tablespoons olive oil (for roasting)

Kosher salt, to taste

1/4 cup minced dill

1/4 cup minced parsley

Feta cheese, optional

1/4 cup olive oil (for vinaigrette)

1/4 cup lemon juice

1 to 2 tablespoons honey

1/4 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic granules

1/4 teaspoon ground cumin

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Instructions

Preheat the oven to 450°F and line a large baking sheet with parchment paper.
Cook the quinoa with the water and a pinch of kosher salt for 10 to 12 minutes. Cover and let steam for 10 minutes, then fluff with a fork.
Spread the red peppers, onion, and chickpeas on the prepared baking sheet. Drizzle with olive oil, season with kosher salt, and roast for 25 to 30 minutes until the vegetables are tender and the chickpeas are crispy.
Whisk together the olive oil, lemon juice, honey, kosher salt, cayenne pepper, garlic granules, and cumin until smooth.
Combine the cooked quinoa, roasted vegetables, chickpeas, dill, parsley, and vinaigrette in a large bowl. Toss until evenly coated.
Serve warm, topped with crumbled feta cheese if desired.

Notes

Replace quinoa with farro, couscous, or brown rice if desired.

Add roasted zucchini, cherry tomatoes, or eggplant for extra vegetables.

For additional protein, add grilled chicken, shrimp, or baked tofu.

Swap feta for goat cheese or omit it for a dairy-free version.

For a vegan version, replace honey with maple syrup or agave nectar and omit the feta.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently in the microwave or a skillet, or enjoy cold.

For meal prep, store the dressing separately until serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 560 kcal
Sugar: 12 g
Sodium: 620 mg
Fat: 28 g
Saturated Fat: 5 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 12 g
Protein: 18 g
Cholesterol: 10 mg