Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pepper and Quinoa Salad
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- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 217
- Total Fat
- 12 g
- Saturated Fat
- 1 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 207 mg
Put a salad of quinoa, red bell peppers and toasted pecans on the table for an easy, hearty meal.
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 217
- Total Fat
- 12 g
- Saturated Fat
- 1 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 207 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil.
- Cook the quinoa in the boiling water until the grains are tender and begin to open, about 20 minutes; drain and put in a large bowl.
- Mash the garlic with a pinch of kosher salt and add to the bowl with the quinoa. Add the peppers, parsley, pecans, oil, vinegar, cinnamon and a couple grinds of black pepper. Toss to combine.
