In this red pepper and tomato quinoa salad, all the lovely ingredients speak for themselves. The overall flavor of the salad is best described as fresh and the colors are very appealing to the eye. Keeping the red peppers raw allows you to enjoy their crisp bite and sweet, almost fruity taste. The tomatoes on the other hand offer their meaty subtly acidic flesh, the quinoa is nutty, the cheese adds a salty tang and the basil gives the salad some aromatics and color. All of these elements are tied together with a little lemon juice, good olive oil, salt, and black pepper. With this recipe, focus on quality ingredients. With a nice bounty, you can’t go wrong.
- 2 red bell peppers, chopped
- 2 cups chicken/vegetable broth, reduced-sodium
- 1 cup quinoa
- 1 cup grape tomatoes, halved
- 1/2 cup cubed feta cheese
- A handful of fresh basil, chopped
- Juice of half a lemon
- Olive oil
- Salt, to taste
- Black pepper, to taste
- Rinse and drain seeds as you bring the broth to a boil over medium-high heat. When the broth is boiling, pour in the quinoa and season with a little salt and black pepper. Give it a stir, reduce to a simmer, cover and cook for 15-20 minutes or until tender and the liquid has evaporated.
- Remove from the heat and leave to sit for 5 minutes. After this time, spread the quinoa on a sheet pan to cool. Fluff with a fork and season generously to taste with salt and black pepper. When it is cooled, transfer it to a bowl, drizzle with oil, lemon juice, and season with salt and black pepper to taste. Toss to coat the quinoa evenly.
- Top the dressed quinoa with the chopped bell pepper, tomatoes, feta, and fresh basil. Give the salad a gentle toss and serve immediately or chill in the fridge.