Roasted Red Pepper and Feta Quinoa Salad

Roasted Red Pepper and Feta Quinoa Salad might be just the side dish you are searching for. For $1.42 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 336 calories, 10g of protein, and 17g of fat. This recipe serves 4. It is brought to you by Closet Cooking. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe is liked by 6266 foodies and cooks. If you have balsamic vinaigrette, garlic, roasted red peppers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 91%, this dish is great. If you like this recipe, you might also like recipes such as Roasted Red Pepper and Feta Quinoa Stuffed Portobellos, Roasted Green Bean Red Pepper Quinoa Salad, and Healthy & Delicious: Yellow Tomato Salad with Roasted Red Pepper, Feta, and Mint.

Servings: 4

 

Ingredients:

1/4 cup balsamic vinaigrette

1/2 cup chickpeas

1/4 cup feta (crumbled)

2 cloves garlic (chopped)

1 tablespoon olive oil

1 small onion (chopped)

1 teaspoon oregano (chopped)

1 cup quinoa (rinsed, I used a mix of white and red)

2 roasted red peppers (cut into bite sized pieces)

salt and pepper to taste

2 cups vegetable broth (or chicken broth or water)

Equipment:

frying pan

Cooking instruction summary:

Directions:1. Heat the oil in a pan.2. Add the onion and saute until tender, about 5-7 minutes.3. Add the garlic and saute until fragrant, about a minute.4. Add the roasted red peppers, quinoa, vegetable broth and oregano, season with salt and pepper and bring to a boil.5. Reduce the heat, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.6. Remove from heat and mix in the chickpeas, feta and balsamic vinaigrette.

 

Step by step:


1. Heat the oil in a pan.

2. Add the onion and saute until tender, about 5-7 minutes.

3. Add the garlic and saute until fragrant, about a minute.

4. Add the roasted red peppers, quinoa, vegetable broth and oregano, season with salt and pepper and bring to a boil.

5. Reduce the heat, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.

6. Remove from heat and mix in the chickpeas, feta and balsamic vinaigrette.


Nutrition Information:

Quickview
335k Calories
9g Protein
16g Total Fat
38g Carbs
21% Health Score
Limit These
Calories
335k
17%

Fat
16g
25%

  Saturated Fat
3g
23%

Carbohydrates
38g
13%

  Sugar
3g
4%

Cholesterol
8mg
3%

Sodium
1026mg
45%

Get Enough Of These
Protein
9g
19%

Manganese
1mg
59%

Folate
123µg
31%

Phosphorus
272mg
27%

Magnesium
100mg
25%

Fiber
5g
21%

Vitamin K
21µg
21%

Copper
0.36mg
18%

Vitamin B6
0.35mg
18%

Iron
3mg
17%

Vitamin E
2mg
16%

Vitamin B2
0.24mg
14%

Vitamin B1
0.21mg
14%

Zinc
2mg
13%

Vitamin C
10mg
13%

Potassium
370mg
11%

Calcium
98mg
10%

Selenium
6µg
9%

Vitamin A
406IU
8%

Vitamin B5
0.52mg
5%

Vitamin B3
1mg
5%

Vitamin B12
0.16µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Moroccan Carrot Soup

Foodista

Easy Chocolate Bundt Cake Glaze

Allrecipes

Apple Cider Swizzle

Jelly Toast Blog

Baked Ricotta Chicken

Heather Likes Food

Disappearing Casserole {Leftover Makeover}

Real Life Dinner