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Quinoa Salad with Roasted Peppers, Tomatoes and Cucumber

Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Servings 10
Calories 279 kcal


  • 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.


Serving: 1gCalories: 279kcalProtein: 8.2gSaturated Fat: 1.7gSugar: 7g
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