Orange-Basil Infused Quinoa Salad with Roasted Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing quinoa salad featuring citrusy orange zest, sweet roasted red peppers, and bright fresh basil for a vibrant side or light meal. This mediterranean-inspired french ready in about 40 minutes pairs quinoa, water, red bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
  2. Step 2: While quinoa cooks, roast 2 medium red bell peppers over an open flame or under a broiler until skins are blackened, about 10 minutes, turning frequently. Place peppers in a sealed bowl or bag for 10 minutes, then peel and chop into 1/2-inch pieces.
  3. Step 3: In a small bowl, whisk together 1/4 cup fresh orange juice, 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp honey, 3/4 tsp salt, 1/2 tsp black pepper, and 1 tbsp orange zest until emulsified.
  4. Step 4: In a large bowl, combine the cooled quinoa, chopped roasted red peppers, and 1/2 cup thinly sliced fresh basil leaves.
  5. Step 5: Pour the dressing over the quinoa mixture and toss gently until evenly coated. Adjust seasoning with salt and pepper if necessary.
  6. Step 6: Chill the salad for at least 30 minutes to allow flavors to meld before serving.

Frequently asked questions

How long does Orange-Basil Infused Quinoa Salad with Roasted Bell Peppers take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Orange-Basil Infused Quinoa Salad with Roasted Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Orange-Basil Infused Quinoa Salad with Roasted Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Orange-Basil Infused Quinoa Salad with Roasted Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Orange-Basil Infused Quinoa Salad with Roasted Bell Peppers?

Mediterranean french like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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