Roasted Red Pepper and Feta Quinoa Salad
A warm whole-grain salad with sweet roasted red peppers, salty feta and a balsamic vinaigrette.
Loading ...April 8th, 2012
Servings
4Prep Time
5 minutesCook Time
15 minutesIngredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 2 roasted red peppers, chopped
- 1 cup quinoa (red and/or white), rinsed
- 2 cups vegetable broth (or chicken broth or water)
- 1 teaspoon oregano, chopped
- salt and pepper to taste
- 1/2 cup chickpeas
- 1/4 cup feta, crumbled
- 1/4 cup balsamic vinaigrette
Directions
Heat the oil in a pan. Add the onion and sauté until tender, about 5-7 minutes. Add the garlic and sauté until fragrant, about a minute.
Add the roasted red peppers, quinoa, vegetable broth and oregano, season with salt and pepper and bring to a boil.
Reduce the heat, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
Remove from heat and mix in the chickpeas, feta and balsamic vinaigrette.
Photography by Kevin Lynch
