Pepper and Quinoa Salad
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
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4-6
Ingredients
Kosher salt and freshly ground black pepper
1 cup quinoa
1 clove garlic
2 red peppers, stemmed, seeded and thinly sliced
1/2 cup fresh flat-leaf parsley, roughly chopped
1/2 cup toasted pecans
2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
1/4 teaspoon ground cinnamon
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.
