Roasted Red Pepper Quinoa Salad
Author: Alison's Allspice
Recipe type: Entree or Side
Serves: 3 lunch servings or 6 sides
- 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
- 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.
- Mix quinoa with the diced roasted red pepper, chickpeas, sweet corn, cilantro, and onion.
- In a small bowl, whisk together the olive oil, white wine vinegar, Dijon, garlic, salt, and pepper.
- 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/
3.5.3251