Roasted Red Pepper Quinoa Salad
 
Cook time
Total time
 
Author:
Recipe type: Entree or Side
Serves: 3 lunch servings or 6 sides
Ingredients
  • ½ cup dry quinoa (makes about 2 cups cooked)
  • 12 oz jar of roasted red pepper, drained and diced
  • 15 oz can chickpeas, drained
  • 1 cup sweet corn (frozen/thawed)
  • ½ cup minced cilantro
  • ¼ cup minced onion
  • 3 TBS each: olive oil and white wine vinegar
  • 1 tsp Dijon mustard
  • 2 garlic cloves, minced
  • 1 tsp each: salt and black pepper
Instructions
  1. In a rice cooker or pot on the stove top, combine quinoa with 2 cups water. Cook until the water is absorbed and the quinoa is fluffy.
  2. Mix quinoa with the diced roasted red pepper, chickpeas, sweet corn, cilantro, and onion.
  3. In a small bowl, whisk together the olive oil, white wine vinegar, Dijon, garlic, salt, and pepper.
  4. Pour the dressing over the quinoa salad and toss to coat.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/roasted-red-pepper-quinoa-salad/