Rosemary-Infused Herb and Pepper Quinoa Salad

A hearty salad featuring quinoa tossed with roasted peppers, fresh herbs, and a zesty lemon-rosemary dressing.

Cuisine: Mediterranean

Category: Salads

Prep: 20 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 1 cup uncooked Quinoa
• 2 medium, sliced Bell peppers
• 2 tbsp Olive oil
• 1 tbsp finely chopped Fresh rosemary
• 2 tbsp Lemon juice
• 1/2 tsp Dried oregano
• 1 cup halved Cherry tomatoes
• 1/2 cup crumbled Feta cheese

Instructions

1. Step 1: Rinse quinoa under cold water. In a medium pot, combine quinoa with 2 cups water and a pinch of salt; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
2. Step 2: While quinoa cooks, toss sliced bell peppers with 1 tbsp olive oil and roast at 400°F (200°C) for 15 minutes until tender and slightly browned.
3. Step 3: In a small bowl, whisk together lemon juice, 1 tbsp olive oil, chopped rosemary, dried oregano, and a pinch of salt to make the dressing.
4. Step 4: Fluff cooked quinoa with a fork and let cool for 5 minutes. Add roasted peppers, halved cherry tomatoes, and dressing; toss gently to combine.
5. Step 5: Fold in crumbled feta cheese and serve warm or chilled.