December 7, 2014
Quinoa bowls are nutritious and delicious. I love to serve this as a side dish for a barbecue or as a main course at lunch because the bright colours of the salad add a pop to the table. I also love making this salad at the beginning of the week to pack as my lunch. It keeps for several days.
Quinoa Bowls
2014-12-25 10:10:33
Serves 4
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Ingredients
- 8 peppers, red, green, yellow, and orange (4 for stuffing, 4 for salad, diced into small cubes)
- 1 red onion, diced
- 1 bunch parsley, minced
- 1 cup Feta, diced into small cubes
- 1 cucumber, diced into small cubes
- Olive oil
- 2 cups quinoa
For the Dressing
- 1/4 cup balsamic vinegar
- 3/4 cup olive oil
- 2 cloves of garlic
- 1/4 cup fresh parsley
- 1/4 cup oregano
- 1 teaspoon dijon mustard
- Salt and pepper to taste
Instructions
- For the peppers: Cut the tops off of 4 of the peppers. Remove all seeds and pith. Lightly coat the peppers in olive oil. If you have a gas element, place the peppers directly on the element on medium high heat. Rotate every minute or so, until they are evenly charred. Alternatively, broil on a sheet pan, or barbecue them outdoors, or grill them in a cast iron pan on top of the stove. When all sides are coloured, place the peppers in a bowl and cover with saran wrap and leave for a half hour. The steam will cook the peppers through.
- For the quinoa: Rinse the quinoa of any dirt in a strainer. Place the quinoa in a pot with 4 cups of water and salt. Bring to a boil, then turn of the heat and leave to stand for 15-20 minutes (depending on what brand you use instructions will be on the package for cooking times). When the quinoa is ready, pour it onto a sheet pan to cool and fluff with a fork.
- For the Dressing: Combine all of the ingredients in a food processor except for the olive oil. (If you do not have a food processor, chop all of the herbs and garlic very fine and combine with the balsamic and mustard. Gradually add the olive oil and mix until emulsified.
- To make the salad, combine the chopped vegetables, dressing and quinoa and spoon 1 cup of the mixture into a grilled pepper. Serve and enjoy!
Notes
- Once you've stuffed the peppers put the tops back on at a jaunty angle. It looks sharp!
The Garlic Pad http://www.thegarlicpad.com/
Categorized as: Apps, Salad, Veggie Tagged: colour, feta, Greek, grill, lunch, peppers, quinoa, quinoa bowl, quinoa salad, red onion, salad, side, stuffed peppers, The Garlic Pad
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