VEGGIE – Roasted Green Pepper Red Pepper Quinoa Salad
Quinoa salad with roasted red peppers, roasted green beans and feta cheese with herb sauce. 97 large size
1 tablespoon oil
1/2 teaspoon thyme, chopped salt and pepper
to taste
1 cup quinoa, rinse well
1 3/4 cups water (or vegetable broth)
1/4 cup feta cheese , crumbled
1/4 cup chopped and toasted walnuts
1/4 cup balsamic dressing
1/2 teaspoon temme, chopped
Towards
1. Place red pepper on a baking sheet, cut side down Fry until the skins turn brown. black, about 10 minutes, place in a covered container and let it ‘breathe’ for 20 minutes before removing the skin and cutting into 1/2 slices. . By. .
4. Mix everything and enjoy.
Optional: Use fresh or frozen red peppers to save time.
Note: If your quinoa has not been pre-rinsed and soaked, use 1 3/4 cups of water.
Option: Use farro instead of quinoa (1 cup farro + 2 cups water and cook for 20 minutes).
Optional: Use goat cheese or blue cheese instead of feta.
Nutrition information:
Calories 290, Fat 11 g (Saturated 1 g, Trans 0), Cholesterol 0, Sodium 197 mg, Carbohydrates 41 g (Fiber 7 g, Sugar 6 g), Protein 9 g
