Pepper and Quinoa Salad

Put a salad of quinoa, red bell peppers and toasted pecans on the table for an easy, hearty meal.
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  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 4-6
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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


  1. Bring a large pot of salted water to a boil.
  2. 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.
  3. 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.