Quinoa and Roasted Red Pepper and Chickpea Salad with Lemon Vinaigrette

This delicious Quinoa and Roasted Red Pepper and Chickpea Salad with Lemon Vinaigrette is an easy-to-make Mediterranean dish that is packed with protein, fiber, vitamins and flavor! It takes just 10 minutes of preparation time followed by 20 minutes of baking time for a healthy meal that can be enjoyed hot or cold!

Cooking Equipment:

Baking sheet lined with parchment paper; medium bowl; small bowl; whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Quinoa, Roasted Red Pepper, Chickpea Salad, Lemon Vinaigrette

Meal:

Main Course

Cooking Method:

Baking

Dietary Restrictions:

Vegetarian

Servings:

Ingredients:

1/2 cup quinoa

1/2 cup cooked chickpeas

1/4 cup roasted red peppers, diced

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 375°F.

Spread the quinoa on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown.

In a medium bowl, combine the cooked quinoa, chickpeas, and roasted red peppers.

In a small bowl whisk together the olive oil, lemon juice, garlic powder, salt and pepper until combined.

Pour the dressing over the quinoa mixture and toss to combine. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition:

Calories – 350; Fat – 8g; Carbohydrates – 45g; Protein – 15g; Fiber – 8g

Rating:

Did You Know?

The region of Côte d’Azur is known for its salade niçoise, a salad made with tuna, tomatoes, and olives.