Best 6 Quinoa And Grilled Pepper Salad Recipes

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Discover the tantalizing flavors of a delectable quinoa and grilled pepper salad, a dish that combines the wholesome goodness of quinoa with the vibrant flavors of grilled peppers. This nourishing salad is not only a culinary delight but also a treasure trove of nutrients, offering a symphony of textures, colors, and health benefits. Get ready to embark on a culinary journey as we explore the secrets behind crafting the perfect quinoa and grilled pepper salad, a culinary masterpiece that will leave your taste buds tantalized and your body invigorated.

Here are our top 6 tried and tested recipes!

GRILLED ASPARAGUS AND QUINOA SALAD WITH GOAT CHEESE AND BLACK OLIVE VINAIGRETTE



Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette image

Provided by Bobby Flay | Bio & Top Recipes

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

12 spears asparagus, trimmed
Olive oil
Salt and pepper
2 cups quinoa
8 ounces aged goat cheese, shaved
1/4 cup chopped parsley leaves
1 tablespoon red wine vinegar
2 tablespoons olive oil
5 nicoise olives
1 Roma tomato, sliced
Parsley sprigs for garnish
1/4 cup aged sherry vinegar
1 tablespoon Dijon mustard
1/2 teaspoon chile de arbol
1/2 cup pitted nicoise olives
1/2 cup olive oil

Steps:

  • Heat grill. Brush asparagus with olive oil and season with salt and pepper, to taste. Grill on both sides until just cooked through, about 2 minutes on each side. Remove from grill and cut in half.
  • Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again. Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette. Stir to combine. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.
  • Black Olive Vinaigrette: Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.

QUINOA AND GRILLED-PEPPER SALAD



Quinoa and Grilled-Pepper Salad image

Categories     Salad     Side     Vegetarian     Backyard BBQ     Lunch     Quinoa     Bell Pepper     Summer     Grill/Barbecue     Healthy     Vegan     Cilantro     Gourmet

Number Of Ingredients 8

1 1/4 cups quinoa
3 yellow and/or orange bell peppers, quartered
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lime juice
1 teaspoon soy sauce
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
3 scallions, chopped

Steps:

  • Prepare grill for cooking.
  • Wash quinoa in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a large sieve. Add quinoa to a saucepan of boiling salted water and cook 10 minutes. Drain in sieve and rinse under cold water.
  • Set sieve over a saucepan with 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes. (Check water level in pan occasionally, adding water if necessary.) Spread quinoa on a baking sheet to cool.
  • While quinoa is cooking, grill bell peppers on a well-oiled rack set 5 to 6 inches over glowing coals until slightly softened, about 4 minutes on each side. Cut bell peppers crosswise into thin strips.
  • Whisk together oil, lime juice, soy sauce, and cumin in a large bowl and stir in quinoa, bell peppers, cilantro, scallions, and salt and pepper to taste.

PEPPER AND QUINOA SALAD



Pepper and Quinoa Salad image

Put a salad of quinoa, red bell peppers and toasted pecans on the table for an easy, hearty meal.

Provided by Food Network Kitchen

Time 25m

Yield 4-6

Number Of Ingredients 9

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

Steps:

  • 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.

QUINOA SALAD WITH GRILLED HALLOUMI



Quinoa salad with grilled halloumi image

Try this easy veggie salad for a great source of iron and enjoy as a light lunch or supper. It uses gluten-free quinoa for an extra dose of protein

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

3 tbsp extra-virgin olive oil
1 small red onion , sliced
1 large roasted pepper from a jar, thickly sliced, or a handful of ready-roasted sliced peppers
200g quinoa
500ml vegetable stock
small bunch flat-leaf parsley , roughly chopped
zest and juice 1 lemon
large pinch sugar
250g pack halloumi cheese , cut into 6 sliced

Steps:

  • Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill.
  • Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.

Nutrition Facts : Calories 603 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium

SPICY QUINOA, BEAN, AND PEPPER SALAD



Spicy Quinoa, Bean, and Pepper Salad image

Incredibly tasty dish that even non-quinoa lovers will love! Add other veggies and peppers to taste. This can be served either hot or cold.

Provided by J&J

Categories     Salad     Grains     Quinoa Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 10

1 teaspoon chile oil
1 onion, chopped
3 cloves garlic, chopped
1 large red bell pepper, chopped
¾ cup red quinoa
1 ½ cups vegetable broth
½ teaspoon chipotle pepper powder, or more to taste
¼ teaspoon cayenne pepper
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn kernels

Steps:

  • Heat oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 5 to 7 minutes; add chopped red pepper and continue to cook and stir until slightly tender, 1 to 2 minutes.
  • Stir quinoa with the onion mixture. Pour vegetable broth into the saucepan; season with chipotle pepper powder and cayenne pepper. Bring the broth to a boil. Cover the saucepan, reduce heat to low, and simmer until the quinoa is tender, about 20 minutes.
  • Stir black beans and corn into the quinoa mixture; simmer until the beans and corn are heated through, about 5 minutes more.

Nutrition Facts : Calories 308.5 calories, Carbohydrate 57 g, Fat 3.9 g, Fiber 12.8 g, Protein 13.7 g, SaturatedFat 0.5 g, Sodium 587.7 mg, Sugar 6.6 g

QUINOA & FETA SALAD WITH ROASTED VEGETABLES



Quinoa & feta salad with roasted vegetables image

Quinoa is a fine, protein-packed grain that helps to keep you satisfied until your next meal, making this veggie salad a great lunchbox filler

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 10

200g quinoa
3 tbsp olive oil
1 red onion , peeled but left whole, then cut into 1cm thick round slices
2 peppers , red, yellow or mixture, deseeded and cut into chunky long wedges
200g baby courgette , halved lengthways
3 garlic cloves , unpeeled
zest and juice 1 lemon
pinch of sugar
small pack flat-leaf parsley , roughly chopped
200g pack feta cheese

Steps:

  • Cook the quinoa following pack instructions, then drain really well and set aside.
  • Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
  • Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
  • Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.

Nutrition Facts : Calories 404 calories, Fat 21.4 grams fat, SaturatedFat 8.4 grams saturated fat, Carbohydrate 35.3 grams carbohydrates, Sugar 11.2 grams sugar, Fiber 2.6 grams fiber, Protein 17.3 grams protein, Sodium 1.9 milligram of sodium

Tips:

  • Use flavorful ingredients: The fresher and more flavorful your ingredients, the better your salad will be. Choose ripe, in-season vegetables and herbs, and use a high-quality olive oil and vinegar.
  • Don't overcook the quinoa: Quinoa should be cooked until it is tender but still has a slight bite to it. Overcooked quinoa will be mushy and unpleasant.
  • Add some protein: This salad is a great way to add some plant-based protein to your diet. Feel free to add cooked chicken, fish, or tofu to the salad for a heartier meal.
  • Make it a grain bowl: For a more substantial meal, serve the salad over a bed of cooked quinoa or brown rice. This will make it a more filling and satisfying dish.
  • Add some crunchy toppings: To add some extra texture and flavor to the salad, top it with some crunchy toppings such as chopped nuts, seeds, or crumbled cheese.

Conclusion:

This quinoa and grilled pepper salad is a delicious, healthy, and easy-to-make dish that is perfect for summer gatherings. The combination of grilled peppers, fresh herbs, and tangy dressing is sure to please everyone at the table. So next time you're looking for a light and refreshing meal, give this salad a try!

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