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Toasted Quinoa and Roasted Pepper Salad

Total Time: 50 mins.
Prep Time: 10 mins.
Cook Time: 40 mins.
Serves:

Ingredients

2 cups dry Casbah® organic quinoa
3 cups water
1/2 cup Spectrum® organic apple cider vinegar
2 tbsp Dijon mustard
2 tbsp corn syrup
1 tsp each dried thyme leaves and smoked or sweet paprika
1/2 tsp each salt and pepper
1 large clove garlic, minced
1/2 cup Spectrum® Canola Oil
1 bag (300 g) Europe’s Best® Roasted Red & Yellow Peppers Parrilla
3 cups baby arugula leaves
1 cup shredded mozzarella or cheddar
1/2 cup chopped green onions
Toasted pine nuts (optional)

Directions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Spread quinoa out on the sheet. Toast for 5 minutes or until golden and fragrant.
  2. Pour water into a large saucepan; cover and bring to a boil. Add toasted quinoa; cover and reduce heat to low. Simmer for 12 minutes or until all the fluid is absorbed. Let stand, partially covered, for 10 minutes. Fluff with a fork.
  3. Meanwhile, whisk vinegar with mustard, corn syrup, thyme, paprika, salt, pepper and garlic. Whisking constantly, slowly add in oil until combined.
  4. Toss frozen peppers with 2 tbsp of dressing mixture.Spread out on the empty, lined baking sheet. Roast, turning once, for 20 minutes or until tender. Let cool slightly, then chop roughly.
  5. Toss peppers with warm quinoa, arugula, cheese, onions and remaining vinaigrette until well combined. Transfer to a serving bowl and garnish with pine nuts (if using). Serve immediately or reserve for up to 3 days in the refrigerator.

Makes 16 side-dish portions.