Pepper and Quinoa Salad
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 217
- Total Fat
- 12
- Saturated Fat
- 1
- Carbohydrates
- 22
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 207
- Total: 25 min
- Active: 10 min
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.