Roasted Red Pepper Quinoa Salad with Spicy Lemon Vinaigrette is a filling, yet light meal. Packed with heart healthy ingredients, this will easily become your go to meal. Make it ahead and take it as your lunch when heading off to work, going on a hike, or as a quick bite while running errands. This versatile salad is the star of the show wherever it goes!
Ingredients:
For the Salad:
- 3/4 cup dry quinoa
- 8 mini red peppers, quartered, stems and seeds removed
- 1 small red onion, cut into wedges
- 1 can chickpeas, drained and rinsed
- Olive oil
- Kosher salt
- 1/4 cup roughly minced dill
- 1/4 cup roughly minced parsley
- Feta cheese (optional, if not vegan)
For the Spicy Lemon Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1-2 tbsp honey
- 1/4 tsp kosher salt, plus more as needed
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic granules or 1 garlic clove, minced
- 1/4 tsp cumin
Instructions:
Preheat the Oven:
Preheat the oven to 450°F and line a large baking sheet with parchment paper. Alternatively, line two medium trays with parchment paper.
Cook the Quinoa:
Rinse the quinoa under cold water. In a medium pot, combine 3/4 cup quinoa with 1 1/2 cups water and a large pinch of salt. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover partially, and simmer for 10-12 minutes or until all the water is absorbed.
Once the water is absorbed, turn off the heat, cover the pot fully with the lid, and let the quinoa sit for 10 minutes to steam. Fluff with a fork before using.
Roast the Vegetables and Chickpeas:
While the quinoa cooks, place the red peppers, red onion, and chickpeas on the prepared baking sheet. Drizzle generously with olive oil and sprinkle with kosher salt. Toss to coat evenly.
Roast in the preheated oven for 25-30 minutes, or until the peppers and onions are slightly charred and the chickpeas are golden brown and crispy. If needed, remove the peppers before the chickpeas are done to prevent overcooking.
Prepare the Dressing:
In a large jar, combine 1/4 cup olive oil, 1/4 cup lemon juice, 1-2 tablespoons honey (to taste), 1/4 teaspoon kosher salt, 1/4 teaspoon cayenne pepper, 1/4 teaspoon garlic granules or minced garlic, and 1/4 teaspoon cumin. Whisk well until fully combined. Adjust the salt and honey to taste.
Assemble the Salad:
In a large serving bowl, combine the cooked quinoa, roasted vegetables, chickpeas, dill, and parsley. Pour over half of the dressing and toss to combine. Taste and add more dressing and salt as needed.
Serve immediately while the salad is still warm. Optionally, sprinkle with feta cheese if not vegan.
More Recipe Suggestions:
Mediterranean Quinoa Tabbouleh Salad
Spiced Coconut Basil Chicken with Rice
Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts
Greek Chicken and Lemon Rice (30 Minutes, One-Pot)
Baked Chicken with Crispy Feta & Vinaigrette
Roasted Red Pepper Quinoa Salad with Spicy Lemon Vinaigrette
Equipment
Ingredients
For the Salad:
- 3/4 cup dry quinoa
- 8 mini red peppers quartered, stems and seeds removed
- 1 small red onion cut into wedges
- 1 can chickpeas drained and rinsed
- Olive oil
- Kosher salt
- 1/4 cup roughly minced dill
- 1/4 cup roughly minced parsley
- Feta cheese optional, if not vegan
For the Spicy Lemon Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1-2 tbsp honey
- 1/4 tsp kosher salt plus more as needed
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic granules or 1 garlic clove minced
- 1/4 tsp cumin
Instructions
Preheat the Oven:
- Preheat the oven to 450°F and line a large baking sheet with parchment paper. Alternatively, line two medium trays with parchment paper.
Cook the Quinoa:
- Rinse the quinoa under cold water. In a medium pot, combine 3/4 cup quinoa with 1 1/2 cups water and a large pinch of salt. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover partially, and simmer for 10-12 minutes or until all the water is absorbed.
- Once the water is absorbed, turn off the heat, cover the pot fully with the lid, and let the quinoa sit for 10 minutes to steam. Fluff with a fork before using.
Roast the Vegetables and Chickpeas:
- While the quinoa cooks, place the red peppers, red onion, and chickpeas on the prepared baking sheet. Drizzle generously with olive oil and sprinkle with kosher salt. Toss to coat evenly.
- Roast in the preheated oven for 25-30 minutes, or until the peppers and onions are slightly charred and the chickpeas are golden brown and crispy. If needed, remove the peppers before the chickpeas are done to prevent overcooking.
Prepare the Dressing:
- In a large jar, combine 1/4 cup olive oil, 1/4 cup lemon juice, 1-2 tablespoons honey (to taste), 1/4 teaspoon kosher salt, 1/4 teaspoon cayenne pepper, 1/4 teaspoon garlic granules or minced garlic, and 1/4 teaspoon cumin. Whisk well until fully combined. Adjust the salt and honey to taste.
Assemble the Salad:
- In a large serving bowl, combine the cooked quinoa, roasted vegetables, chickpeas, dill, and parsley. Pour over half of the dressing and toss to combine. Taste and add more dressing and salt as needed.
- Serve immediately while the salad is still warm. Optionally, sprinkle with feta cheese if not vegan.
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