Recipe: Grilled Yellow Pepper and Quinoa Salad
- 2 yellow peppers, halved and deseeded
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- Preheat the grill to medium-high heat. Brush the yellow pepper halves with olive oil and season with salt and pepper.
- Grill the yellow peppers for about 4-5 minutes per side until charred and slightly softened. Remove from the grill and let cool.
- Once cooled, slice the grilled yellow peppers into thin strips.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, red onion, chopped parsley, and sliced grilled yellow peppers.
- In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
- Adjust the seasoning if needed and let the flavors meld for about 15 minutes before serving.