Roast Capsicum Bell Peppers and Quinoa Salad
Elevate your salad game with this vibrant Roast Capsicum Bell Peppers and Quinoa Salad, a wholesome and flavorful dish that’s as nutritious as it is visually stunning. Featuring smoky, oven-roasted red and yellow bell peppers, nutrient-packed quinoa, and fresh baby spinach, this recipe delivers a perfect balance of color, texture, and taste. Tossed with juicy cherry tomatoes, crisp red onion, and a zesty homemade lemon-garlic dressing, and finished with creamy feta cheese and fresh parsley, every bite bursts with Mediterranean-inspired goodness. Perfect as a hearty lunch or a refreshing side dish, this salad is easy to prepare and can be served warm or chilled. Packed with protein, fiber, and vibrant veggies, it's a healthy, gluten-free option that’s sure to impress!
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Recipe Information
Ingredients
- 2 Red bell peppers
- 2 Yellow bell peppers
- 1 cup Quinoa
- 2 cups Water
- 2 cups Baby spinach
- 1 cup Cherry tomatoes
- 1 small Red onion
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 clove Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 0.5 cup Crumbled feta cheese
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
Cut the red and yellow bell peppers in half lengthwise, remove the seeds and membranes, and place them cut-side down on the prepared baking sheet.
Roast the bell peppers in the oven for 20-25 minutes or until the skins are charred and blistered. Once done, remove them from the oven and transfer to a bowl. Cover the bowl with plastic wrap to steam the peppers for 10 minutes.
While the peppers are roasting, rinse the quinoa thoroughly under cold water using a fine mesh strainer.
In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside to cool.
Peel the charred skins off the roasted peppers and slice them into thin strips. Set aside.
Halve the cherry tomatoes, thinly slice the red onion, and mince the garlic. Chop the fresh parsley as well.
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, the minced garlic, salt, and black pepper to make the dressing.
In a large salad bowl, combine the cooked quinoa, baby spinach, cherry tomatoes, red onion, roasted bell pepper strips, and chopped parsley.
Drizzle the dressing over the salad and toss gently to combine.
Top the salad with crumbled feta cheese and serve immediately, or chill in the refrigerator for 30 minutes to enjoy it cold.
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 4621 mg | 201% | |
| Total Carbohydrate | 141.2 g | 51% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 26.2 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1688 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
