Roasted Red Pepper Quinoa Salad with Spicy Lemon Vinaigrette
This Roasted Red Pepper Quinoa Salad is a vibrant, protein-packed dish that’s bursting with Mediterranean flavors. Nutty quinoa, smoky roasted red peppers, crunchy cucumbers, and fresh herbs come together with a bold spicy lemon vinaigrette to create a refreshing and satisfying meal. Perfect as a light lunch, side dish, or meal prep option, this salad is both gluten-free and vegetarian, with a vegan option available.
⏳ Time Breakdown
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Salad:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 cup roasted red peppers, chopped (store-bought or homemade)
½ cup cucumber, diced
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup crumbled feta cheese (omit or use dairy-free feta for vegan)
¼ cup kalamata olives, sliced
¼ cup fresh parsley, chopped
¼ cup fresh basil, chopped
¼ cup toasted almonds or pine nuts (optional, for crunch)
For the Spicy Lemon Vinaigrette:
¼ cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup (for balance)
½ teaspoon red pepper flakes (adjust to taste)
½ teaspoon garlic powder or 1 clove fresh garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
Step-by-Step Instructions
Step 1: Cook the Quinoa
1. In a saucepan, bring 2 cups water or vegetable broth to a boil.
2. Stir in 1 cup quinoa, reduce heat to low, cover, and simmer for 12-15 minutes, until the liquid is absorbed.
3. Fluff with a fork and let it cool to room temperature.
Step 2: Prepare the Salad Ingredients
1. While the quinoa is cooling, chop the roasted red peppers, cucumbers, cherry tomatoes, and red onion.
2. Toast the almonds or pine nuts in a dry pan over medium heat for 2-3 minutes until golden (if using).
3. Chop the parsley and basil.
Step 3: Make the Spicy Lemon Vinaigrette
1. In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey (or maple syrup), red pepper flakes, garlic powder, salt, and black pepper.
2. Taste and adjust seasoning as needed.
Step 4: Assemble the Salad
1. In a large bowl, combine the cooled quinoa, roasted red peppers, cucumbers, cherry tomatoes, red onion, feta, olives, parsley, and basil.
2. Pour the spicy lemon vinaigrette over the salad and toss to combine.
3. Sprinkle with toasted almonds or pine nuts if using.
Step 5: Serve & Enjoy
Serve immediately at room temperature or chill for 30 minutes for enhanced flavors.
Enjoy as a main dish, side salad, or meal prep lunch!
Notes & Tips
Can I make this salad ahead of time?A:Yes! This salad stores well for up to 3 days in the fridge. Keep the dressing separate and mix before serving for the best texture.
How can I make this vegan?
A:Simply omit the feta cheese or use a dairy-free alternative.
What protein can I add?
A:Grilled chicken or shrimp
Chickpeas or white beans (for a plant-based protein boost)
Tofu or tempeh
How do I roast my own red peppers?
A:1. Place whole red peppers under a broiler or over an open flame, turning occasionally, until blackened.
2. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
3. Peel off the blackened skin, remove seeds, and chop.
How spicy is the dressing?
A:The red pepper flakes add mild heat, but you can increase or decrease the amount based on your preference.
Nutritional Information
Calories: 320
Protein: 9g
Carbs: 35g
Fat: 16g
Fiber: 5g
Sugar: 4g
This Roasted Red Pepper Quinoa Salad with Spicy Lemon Vinaigrette is the perfect blend of fresh, zesty, and smoky flavors. Packed with nutrients, fiber, and protein, it’s a delicious and healthy dish that works for any occasion!