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In a world where health-conscious eating is becoming more prevalent, the Roasted Red Pepper and Quinoa Salad stands out as a deliciously vibrant option that appeals to a wide range of taste buds. This salad not only bursts with flavor but also offers an array of nutritional benefits, making it an ideal choice for those looking to incorporate wholesome ingredients into their meals. Whether you’re preparing a light lunch, a hearty dinner, or a dish to impress at your next potluck, this salad is versatile enough to suit any occasion.

Roasted Red Pepper and Quinoa Salad

Discover the vibrant and nutritious Roasted Red Pepper and Quinoa Salad, a delightful dish perfect for any occasion. Packed with protein-rich quinoa and sweet roasted red peppers, this salad is not only bursting with flavor but also offers numerous health benefits. It’s easy to customize with your favorite ingredients, making it a versatile option for light lunches, hearty dinners, or impressive potlucks. Embrace the joy of cooking and enjoy this radiant salad that celebrates fresh, wholesome flavors.
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Ingredients
  

1 cup quinoa, rinsed thoroughly

2 cups vegetable broth or water

2 large red bell peppers

1 cup cherry tomatoes, halved

1 small red onion, finely chopped

½ cup cucumber, diced

½ cup feta cheese, crumbled (optional)

¼ cup fresh parsley, chopped

¼ cup olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

Instructions
 

Roast the Peppers:

    Preheat your oven to 425°F (220°C). Slice the red bell peppers in half lengthwise, removing the seeds and stems. Place them cut-side down on a baking sheet lined with foil for easy clean-up. Roast in the preheated oven for about 20-25 minutes, or until the skins are blistered and charred. After roasting, carefully transfer the peppers to a bowl and cover it tightly with plastic wrap to trap steam, which will make the skins easier to peel. Once they have cooled sufficiently to handle, peel off the skins, chop the peppers into bite-sized pieces, and set them aside.

      Cook the Quinoa:

        In a medium saucepan, bring the vegetable broth (or water) to a rolling boil. Add the rinsed quinoa, reduce the heat to low, cover with a lid, and let it simmer gently for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed. Once cooked, remove from heat and let it sit covered for an additional 5 minutes. Fluff the quinoa with a fork to separate the grains.

          Prepare the Salad:

            In a large mixing bowl, combine the fluffy quinoa, chopped roasted red peppers, halved cherry tomatoes, finely chopped red onion, diced cucumber, and chopped parsley. If you are using feta cheese, add it in at this stage for a delightful burst of flavor.

              Make the Dressing:

                In a small bowl, vigorously whisk together the olive oil, red wine vinegar, fresh lemon juice, garlic powder, and a pinch of salt and pepper until the mixture is emulsified and well-blended.

                  Combine:

                    Drizzle the dressing over the quinoa salad and gently toss everything together until all ingredients are evenly coated with the dressing.

                      Chill and Serve:

                        For optimal flavor development, cover the salad and refrigerate it for at least 30 minutes before serving. This will allow the ingredients to meld beautifully. Serve the salad chilled or at room temperature for a refreshing dish. Enjoy your delightful creation!

                          Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                            - Presentation Tips: Serve the salad in a large, colorful bowl, garnished with additional parsley and a sprinkle of feta on top. Consider adding a slice of lemon on the side for a vibrant touch that invites guests to dig in!