Description
Introducing the Roasted Red Pepper Salad: a vibrant and nutritious dish brimming with flavor and over 25g of protein per serving! This delightful salad combines crispy chickpeas, fluffy quinoa, and a zesty spicy lemon vinaigrette, creating a perfect balance of textures and tastes. Ideal for any occasion, whether it’s a healthy lunch, a satisfying dinner side, or an effortless meal prep option. With its colorful presentation and bold flavors, this salad is sure to impress your guests or make for a fulfilling solo meal.
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
- 1/4 tsp kosher salt (for dressing, plus more as needed)
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic granules or 1 garlic clove, minced
- 1/4 tsp cumin
Instructions
- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Cook quinoa by boiling 3/4 cup in 1.5 cups water with salt for about 10-12 minutes until absorbed; let it steam off the heat.
- Place quartered peppers, onion wedges, and chickpeas on baking sheets; drizzle with olive oil and salt before roasting for 25-30 minutes until charred.
- For the dressing, mix olive oil, lemon juice, honey, salt, cayenne pepper, garlic granules, and cumin in a jar; shake well.
- In a serving bowl, combine cooked quinoa with roasted vegetables and chickpeas; toss with half of the dressing.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 420
- Sugar: 6g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 12g
- Protein: 26g
- Cholesterol: 0mg