Grilled pepper and quinoa salad with coriander
Grilled pepper and quinoa salad features smoky grilled peppers and fluffy quinoa, enhanced with a zesty lime dressing and fresh coriander. This nutritious dish is simple to prepare and can be enjoyed as a main or side.
Cook time 35 min
Prep time 15 min
Ingredients:
1 tsp coriander leaves1 tsp soy sauce
1 tbsp lime juice
1 cup quinoa
1/2 tsp ground cumin
2 onions
2 tsp olive oil
3 red peppers
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.
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.
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.
Grilled pepper and quinoa salad with coriander FAQ:
Cook the quinoa for about 15 minutes after bringing it to a boil. Ensure the water is fully absorbed and the quinoa is tender before removing it from the heat.
Store any leftover grilled pepper and quinoa salad in an airtight container in the refrigerator for up to 3 days. It's best enjoyed cold but can be reheated gently if desired.
You can substitute quinoa with cooked rice, farro, or couscous for a similar texture, though cooking times may vary. Ensure the substitute is fully cooked before mixing.
Grill the peppers for about 5-7 minutes on each side until they are charred and tender. They should have visible grill marks and be soft to the touch.
Yes, you can use other grilled vegetables, such as zucchini, eggplant, or carrots. Just ensure they are grilled until tender, similar to the peppers.
Cooking 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.
Nutrition Facts
1 ServingsCalories 380kcal
Protein 14g
Carbohydrates 80g
Fiber 12g
Sugar 22g
Fat 14g
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