Warning: mysql_real_escape_string(): Can't connect to local MySQL server through socket '/var/lib/mysql/mysql.sock' (2) in /home/content/p3pnexwpnas03_data01/70/2275970/html/wp-content/plugins/easy-contact-forms/easy-contact-forms-database.php on line 152

Warning: mysql_real_escape_string(): A link to the server could not be established in /home/content/p3pnexwpnas03_data01/70/2275970/html/wp-content/plugins/easy-contact-forms/easy-contact-forms-database.php on line 152
Quinoa Salad with Roasted Bell Peppers, Tomatoes and Cucumber - Bakerette

Quinoa Salad with Roasted Bell Peppers, Tomatoes and Cucumber

There’s a time and place for quinoa, am I right? Lucky for us, that time is NOW and it is this Quinoa Salad with Roasted Peppers, Tomatoes, and cucumber.

Hi, my name is Jen from Bakerette and I’m currently crushing on this quinoa salad that is packed with lots of healthy ingredients so you can eat it without the guilt.

Eat this quinoa salad with roasted peppers, tomatoes, and cucumber without the guilt. A powerhouse salad that is utterly delicious and nutritious. Bakerette.com #healthy #glutenfree #vegetarian #vegan

Eat this quinoa salad with roasted bell peppers, tomatoes, and cucumber without the guilt. A powerhouse salad that is utterly delicious and nutritious.

Quinoa is a super food! It is packed with B vitamins, magnesium, phosphorous, potassium, calcium, vitamin E, fiber, and all essential amino acids making it a complete protein. I’m sure there are so many other nutrients packed into this powerhouse grain that I’m not aware of.

First, this tabouleh-like salad is simmered in orange juice giving it a hint of citrus. The taste is awesome!

Second, it has roasted red peppers! Have you had roasted red peppers? Incredibly delicious as they cook under a broiler until blistered and charred. The flavors are completely and utterly revealed when roasted.

Thirdly, add tomatoes, cucumber, tofu, mint, basil, and if desired, pine nuts for a crunchy texture. Serve it over a bed of spinach. You’ll love it!

Eat this quinoa salad with roasted peppers, tomatoes, and cucumber without the guilt. A powerhouse salad that is utterly delicious and nutritious. Bakerette.com #healthy #glutenfree #vegetarian #vegan

This quinoa salad is:

Moist

Delicious

Satisfying

Filling

Crunchy

Nutritious

Very high in magnesium

Very high in phosphorous

Very high in vitamin B6

Very high in vitamin C

Very high in iron

Very high in fiber

Has no cholesterol

High in protein

If you like this salad, you will love these other salads at Bakerette.com

Try this Couscous Tabouleh SaladCrowd-pleasing Couscous Tabouleh Salad. To make it a meal, stuff it in pita bread. Bakerette.com #healthy #sidedish #salad #vegan #vegetarian #dinner #recipe

Or how about this perfect summer salad: Italian Pasta with Vinaigrette Dressing

Cindy's Italian Pasta Salad with Vinaigrette Dressing | Bakerette.com Recipes

Enjoy your salad and I’ll see you around at Bakerette!

xoxo Jen

Jen at Bakerette.com

Quinoa Salad with Roasted Peppers, Tomatoes and Cucumber
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • 1 tablespoon plus 1/4 cup extra virgin olive oil
  • 2 cups quinoa, rinsed and drained
  • 2 cups fresh orange juice
  • 2 cups water
  • Generous pinch of salt
  • 2 large red bell peppers
  • 1/2 cup pine nuts (optional)
  • 1 tablespoon white wine vinegar
  • 1 medium cucumber, peeled, halved, seeded and finely diced
  • 1 pint cherry tomatoes, whole or halved
  • 1/4 cup finely chopped basil
  • 6 to 8 ounces tofu, drained, pressed, and cubed
  • Salt and pepper, to taste
  • Spinach (optional)
Instructions
  1. Over medium heat, warm olive oil in a medium-sized saucepan. Add quinoa and stir constantly until quinoa is lightly brown (about 4 minutes). Increase heat to medium high, stir in orange juice, water, and salt and bring to a boil. Reduce heat to medium, cover and cook until the liquid is absorbed (about 15 minutes).
  2. Fluff quinoa with a fork and spread over a baking sheet to cool.
  3. Place whole red bell peppers on a baking sheet under the broiler on high, turning occasionally until bell peppers' skin blisters and turns black. Remove from oven and immediately cover with foil tightly. Set aside for 30 minutes or until peppers are cool enough to handle. Remove stems and slice into quarters. Remove peels and seeds and discard.
  4. If adding pine nuts, toast pine nuts in a medium skillet over medium heat stirring occasionally until golden brown (about 5 minutes). Transfer to a plate to cool
  5. In a large mixing bowl, whisk together 1/4 cup olive oil and vinegar. Transfer quinoa, peppers, pine nuts, cucumber, tomato, basil, mint and tofu and toss until thoroughly combined. Salt and pepper to taste.
  6. Serve over a bed of spinach.
Nutrition Information
Serving size: 1 Calories: 279 Fat: <span class="mceItemHidden" data-mce-bogus="1"><span></span>14g</span> Saturated fat: 1.7g Trans fat: 0.0g Carbs: <span class="mceItemHidden" data-mce-bogus="1"><span></span>32g</span> Sugar: 7.0g Sodium: <span class="mceItemHidden" data-mce-bogus="1"><span></span>242mg</span> Fiber: <span class="mceItemHidden" data-mce-bogus="1"><span></span>4g</span> Protein: 8.2g Cholesterol: <span class="mceItemHidden" data-mce-bogus="1"><span></span>0mg</span>

 

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

Leave Your 2 Cents Worth...

%d bloggers like this: