There’s a time and place for quinoa, am I right? Lucky for us, that time is NOW and it is this Quinoa Salad with Roasted Bell Peppers, Tomatoes, and Cucumber.
Hi, my name is Jen from Bakerette and I’m currently crushing on this Quinoa Salad that is packed with lots of healthy ingredients so you can eat it without the guilt.
Quinoa Salad with Roasted Bell Peppers, Tomatoes, and Cucumber
Eat this Quinoa Salad with Roasted Bell Peppers, Tomatoes, and Cucumber without the guilt. A powerhouse salad that is utterly delicious and nutritious.
Quinoa is a super food! It is packed with B vitamins, magnesium, phosphorous, potassium, calcium, vitamin E, fiber, and all essential amino acids making it a complete protein. I’m sure there are so many other nutrients packed into this powerhouse grain that I’m not aware of.
First, this tabouleh-like salad is simmered in orange juice giving it a hint of citrus. The taste is awesome!
Second, it has roasted red peppers! Have you had roasted red peppers? Incredibly delicious as they cook under a broiler until blistered and charred. The flavors are completely and utterly revealed when roasted.
Thirdly, add tomatoes, cucumber, tofu, mint, basil, and if desired, pine nuts for a crunchy texture. Serve it over a bed of spinach. You’ll love it!
This quinoa salad is:
Very high in magnesium
Very high in phosphorous
Very high in vitamin B6
Very high in vitamin C
Very high in iron
Very high in fiber
Has no cholesterol
High in protein
Try this Couscous Tabouleh Salad
Or how about this perfect summer salad: Italian Pasta with Vinaigrette Dressing
Enjoy your salad and I’ll see you around at Bakerette!
Quinoa Salad with Roasted Peppers, Tomatoes and Cucumber
- 1 tablespoon plus 1/4 cup extra virgin olive oil
- 2 cups quinoa rinsed and drained
- 2 cups fresh orange juice
- 2 cups water
- Generous pinch of salt
- 2 large red bell peppers
- 1/2 cup pine nuts optional
- 1 tablespoon white wine vinegar
- 1 medium cucumber peeled, halved, seeded and finely diced
- 1 pint cherry tomatoes whole or halved
- 1/4 cup finely chopped basil
- 6 to 8 ounces tofu drained, pressed, and cubed
- Salt and pepper to taste
- Spinach optional
- Over medium heat, warm olive oil in a medium-sized saucepan. Add quinoa and stir constantly until quinoa is lightly brown (about 4 minutes). Increase heat to medium high, stir in orange juice, water, and salt and bring to a boil. Reduce heat to medium, cover and cook until the liquid is absorbed (about 15 minutes).
- Fluff quinoa with a fork and spread over a baking sheet to cool.
- Place whole red bell peppers on a baking sheet under the broiler on high, turning occasionally until bell peppers' skin blisters and turns black. Remove from oven and immediately cover with foil tightly. Set aside for 30 minutes or until peppers are cool enough to handle. Remove stems and slice into quarters. Remove peels and seeds and discard.
- If adding pine nuts, toast pine nuts in a medium skillet over medium heat stirring occasionally until golden brown (about 5 minutes). Transfer to a plate to cool
- In a large mixing bowl, whisk together 1/4 cup olive oil and vinegar. Transfer quinoa, peppers, pine nuts, cucumber, tomato, basil, mint and tofu and toss until thoroughly combined. Salt and pepper to taste.
- Serve over a bed of spinach.
Sole Proprietor, Bakerette.com
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