Roasted Red Pepper and Feta Quinoa Salad
Try this Roasted Red Pepper and Feta Quinoa Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 cloves garlic (chopped)
- 1/4 cup balsamic vinaigrette
- 1/2 cup chickpeas
- 2 roasted red peppers (cut into bite sized pieces)
- 1 cup quinoa (rinsed i used a mix of white and red)
- 2 cups vegetable broth (or chicken broth or water)
- 1 teaspoon oregano (chopped)
- 1/4 cup feta (crumbled)
- Carbohydrate 20.433 g
- Cholesterol 0 mg
- Fat 3.36655000036183 g
- Fiber 4.92799989402294 g
- Protein 5.4306 g
- Saturated Fat 0.413585000049962 g
- Serving Size 1 1 Serving (43g)
- Sodium 243.837018229174 mg
- Sugar 15.5050001059771 g
- Trans Fat 0.415408750009799 g
- Calories 121 calories
Heat the oil in a pan.Add the onion and saute until tender, about 5-7 minutes.Add the garlic and saute until fragrant, about a minute.Add the roasted red peppers, quinoa, vegetable broth and oregano, season with salt and pepper and bring to a boil.Reduce the heat, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.Remove from heat and mix in the chickpeas, feta and balsamic vinaigrette.
