Description
A vibrant Mediterranean-inspired salad featuring charred red peppers, fluffy quinoa, and crispy chickpeas tossed in zesty citrus dressing. This nutrient-dense recipe offers a balance of textures and flavors, with caramelized vegetables, aromatic herbs, and a hint of heat.
Ingredients
Dry Quinoa, 3/4 Cup
Mini Red Peppers, 8 Units
Red Onion, 1 Small
Chickpeas, 1 Can (15oz)
Olive Oil, As needed
Fresh Dill & Parsley, 1/4 Cup each
Lemon Juice, 1/4 Cup
Honey, 1-2 Tbsp
Instructions
Preheat oven to 425°F (220°C)
Toss mini red peppers, red onion wedges, and chickpeas with olive oil on a baking sheet
Roast for 25-30 minutes until vegetables are charred and chickpeas are crispy
While roasting, rinse quinoa thoroughly and cook in double its volume of boiling water until tender (12-15 minutes)
Mix lemon juice, honey, cumin, and cayenne pepper to make the dressing
Chop fresh dill and parsley; combine with cooled quinoa and roasted vegetables
Toss with dressing and serve warm or chilled
Notes
Rinse quinoa to remove saponins; use bell peppers if unavailable
Cayenne pepper can be omitted for milder flavor
Add crumbled vegan feta if desired
Store crudo ingredients separately for up to 3 days; toss before serving
- Prep Time: 10
- Cook Time: 30
- Category: Healthy Salad Recipes for Busy Families
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 12g