Grilled pepper and quinoa salad with coriander
Discover a zesty Grilled Pepper and Quinoa Salad blending vibrant coriander, savory soy sauce, and tangy lime juice. Perfectly seasoned with cumin and olive oil, this fresh, colorful dish features grilled peppers and onions for a nutritious, flavorful experience.
- 03 Mar 2025
- Cook time 35 min
- Prep time 15 min
- 1 Servings
- 8 Ingredients
Grilled pepper and quinoa salad is a delightful, nutritious, and zesty dish that combines the smoky flavors of grilled peppers with the wholesome goodness of quinoa. Enhanced with a tangy lime juice dressing and a hint of coriander, this salad offers a perfect balance of flavors. It's easy to make and serves as a great main course or a side dish.
Ingredients:
Instructions:
- Rinse 1 cup of quinoa under cold water.
- In a medium saucepan, add 2 cups of water and the rinsed quinoa.
- Bring to a boil, then reduce the heat and let it simmer for about 15 minutes or until the quinoa is tender and the water has been absorbed.
- Remove from heat and let it cool.
- While the quinoa is cooking, chop the 2 onions into small pieces.
- Cut the 3 yellow or green peppers into thick slices.
3. Grill the Peppers:
- Preheat your grill to medium-high heat.
- Brush the pepper slices with 2 tsp of olive oil.
- Grill the peppers for about 5-7 minutes on each side or until they are charred and tender.
- Remove from the grill and allow them to cool slightly, then chop them into bite-sized pieces.
- In a small skillet, heat a little bit of oil over medium heat.
- Add the chopped onions to the skillet and sauté them until they become soft and translucent. This should take about 5 minutes.
- In a small bowl, mix 1 tsp of soy sauce, 1 tbsp of lime juice, and 1/2 tsp of ground cumin together.
- In a large bowl, combine the cooked quinoa, grilled peppers, and sautéed onions.
- Pour the dressing over the quinoa and vegetables.
- Toss everything gently to combine, ensuring that the dressing is evenly distributed.
- Chop the coriander leaves and sprinkle them over the salad.
- Serve the grilled pepper and quinoa salad either warm or cold, depending on your preference.
Tips:
- Ensure that the quinoa is rinsed thoroughly before cooking to remove its natural bitterness.
- To achieve perfectly grilled peppers, make sure your grill is preheated and lightly oiled to prevent sticking.
- Adjust the lime juice, soy sauce, and coriander to your taste preferences for a more personalized flavor.
- For extra crunch, add some toasted nuts or seeds to the salad.
- Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Your grilled pepper and quinoa salad is now ready to serve! The combination of the smoky grilled peppers, nutty quinoa, and tangy dressing makes this dish a refreshing and satisfying meal. Enjoy it on its own or pair it with your favorite protein for a more substantial meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 790 grams |
| Energy | |
| Calories 380kcal | 19% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 80g | 22% |
| Fiber 12g | 32% |
| Sugar 22g | 21% |
| Fat | |
| Fat 14g | 16% |
| Saturated 1.86g | 6% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 88mg | 15% |
| Vitamin B1 0.54mg | 45% |
| Vitamin B2 0.38mg | 29% |
| Vitamin B3 3.64mg | 23% |
| Vitamin B6 1.57mg | 92% |
| Vitamin B9 170ug | 43% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 420mg | 470% |
| Vitamin E 4.00mg | 27% |
| Vitamin K 60ug | 51% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.72mg | 80% |
| Iron, Fe 6mg | 57% |
| Magnesium, Mg 180mg | 43% |
| Phosphorus, P 390mg | 31% |
| Potassium, K 1350mg | 40% |
| Selenium, Se 7ug | 12% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 2.73mg | 25% |
| Water | |
| Water 680g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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